Today we're making chicken far diavolo. It's a twist on the very common shrimp fra diavolo recipe with the addition of long hot peppers and crispy chicken thighs. The full recipe for this spicy chicken dish is right below.

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CHICKEN FRA DIAVOLO INGREDIENTS:

3-4 pounds chicken thighs - trimmed of excess fat and patted very dry
1 1/2 teaspoons dried oregano
salt and pepper - to taste
1/4 cup olive oil
3 Long Hot peppers - seeded and chopped
10 cloves garlic - rough chopped
3 ounces tomato paste
1 teaspoon crushed red pepper - NOTE: taste test Long Hots before adding
1/2 cup dry white wine
1 (28) ounce can plum tomatoes - hand crushed or blender pulsed
1-2 tablespoons lemon juice
3 tablespoons parsley - minced

INSTRUCTIONS:

1. Preheat oven to 375f and set the rack to the middle level.

2. Heat a large oven-safe pan to medium heat. Pat the chicken very dry with paper towels and season with oregano, salt, and pepper on all sides. Place 2 tablespoons of olive oil into the pan and sear the chicken skin side down for 4-5 minutes, then flip and cook for 3 more minutes. Place cooked chicken in a plate and set aside. Work in batches and do not crowd the pan while searing.

3. When finished cooking the chicken turn the pan to medium-low and add the remaining olive oil and peppers. Cook for 5 minutes or until soft, then add in the garlic and cook for a few more minutes or until golden. Once golden add the crushed red pepper flakes.

4. Next, add the tomato paste and cook for 5 more minutes stirring frequently. Then, add the wine and turn the heat to medium-high. Using a wooden spoon scrape the bottom to dislodge all of the brown bits. After 3 minutes add the plum tomatoes and the lemon juice and stir together.

5. Season the sauce with salt then place the chicken thighs into the pan skin side up and bake in the oven until cooked through. About 30 minutes or until the chicken reaches an internal temp of 165f.

6. Remove the chicken once fully cooked and sprinkle with parsley. Serve with grated cheese and crusty bread to mop up all of the sauce. Enjoy!

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