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Pollo al chilindron

Pollo al chilindron


Wonderfully savory and smoky, this is a great way to spice up ever-boring chicken. Fits into the requirements for so many healing diets, including GAPS, paleo and keto. 



  • 3 Roma tomatoes, peeled, seeded and diced
  • 15 chicken wings, buffalo style (or ½ lb chicken thighs, boneless)
  • 1 red onion, medium, minced
  • 3 garlic cloves, minced
  • 1 green pepper, small dice
  • 1 red pepper, small dice
  • ½ cup Serrano ham, small dice (leave out for GAPS diet)
  • ¼ cup brandy (leave out or use white wine for GAPS)
  • ½ cup chicken stock, warm (homemade for GAPS)
  • 2 tsp pimentón (Spanish paprika)
  • Olive oil for pan
  • Kosher salt and black pepper
  • 1 tsp Italian parsley, chopped


  1. Set a large pot of water to boil and fill a bowl with ice water. Cut an “x” on the bottom of the tomatoes. Add them to boiling water and cook until skins begin to pull back, no more than a minute.
  2. Immediately plunge in ice water until cool enough to handle.
  3. Peel tomatoes gently, remove seeds and stem, and dice.
  4. Season chicken with salt and black pepper. In a large sauté pan over medium-heat heat, cook chicken in olive oil until golden brown on both sides.
  5. Add brandy or white wine, and simmer (or flambé) until alcohol burns off and brandy is reduced almost completely. Remove chicken and set aside.
  6. Add onions and peppers to pan, and cook until light golden brown. Add garlic and cook one minute, until fragrant.
  7. Stir in tomatoes, Serrano ham, pimentón and chicken wings.
  8. Simmer over medium-low heat for 15 to 20 minutes. Add more chicken stock if necessary to maintain a sauce consistency.
  9. If desired, pull meat from bones and add back to sauce. Season to taste with salt and black pepper, and garnish with chopped parsley right before serving.