Chicken and Sausage Diablo

Roasted chicken thighs and bold andouille sausage smothered in a Calabrian chili fra diavolo. Served over grilled scallion polenta cakes.




6 oz

10163180928  Tyson® Uncooked Boneless Skinless 

Diced Chicken Thigh Meat, 1"

2 ozCajun Sausage, fully cooked


Fria diavolo Sauce

1 tbspCalabrian chili (pureed)
1 CPomodoro sauce 


Scallion Polenta Cakes

¾ C Polenta (cooked) 
¼ C Scallions (thin sliced) 
¼ C Grated parmesan 
To taste Salt and pepper 

Fria diavolo Sauce

  • Heat pomodoro sauce to a boil and add your pureed peppers and stir.
  • Let simmer for 3 minutes and serve.

Scallion Polenta

  • Add parmesan and cut scallion to polenta directly after cooking.
  • Spread evenly on a nonstick sheet pan to cool.
  • After cooling process, cut into triangles, circles or squares, then use char grill for marks and final flavor.
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