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
- 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.
- Immediately plunge in ice water until cool enough to handle.
- Peel tomatoes gently, remove seeds and stem, and dice.
- 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.
- Add brandy or white wine, and simmer (or flambé) until alcohol burns off and brandy is reduced almost completely. Remove chicken and set aside.
- Add onions and peppers to pan, and cook until light golden brown. Add garlic and cook one minute, until fragrant.
- Stir in tomatoes, Serrano ham, pimentón and chicken wings.
- Simmer over medium-low heat for 15 to 20 minutes. Add more chicken stock if necessary to maintain a sauce consistency.
- 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.