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.
- 15–20 chicken wings, buffalo style (or 1–2 pounds chicken thighs, boneless)
- 3 Roma tomatoes, peeled, seeded and diced, or drain a can of diced tomatoes
- ½ red onion, medium, minced
- 3 garlic cloves, minced
- 1 green pepper, diced small
- 1 red pepper, diced small
- ½ cup brandy (white wine for GAPS)
- ½ cup unsalted chicken stock (homemade for GAPS)
- 2 teaspoons pimentón (Spanish paprika), or smoked paprika
- avocado oil, for cooking
- kosher salt and black pepper
- 1 teaspoon Italian parsley, chopped
- olive oil, for drizzling on finished dish
Optional (leave out for GAPS diet)
- ½ cup Serrano ham, small dice (leave out for GAPS diet)
- 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, pimentón, chicken wings and serrano.
- 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 and peppers. Season to taste with salt and black pepper, and garnish with chopped parsley.