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Pollo al chilindron (chicken with peppers) in skillet

Pollo al chilindron (GF/DF/Keto/Paleo)


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. 



  • 1520 chicken wings, buffalo style (or 12 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)



  1. 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.
  2. Add brandy or white wine, and simmer (or flambé) until alcohol burns off, and brandy is reduced almost completely. Remove chicken and set aside.
  3. Add onions and peppers to pan, and cook until light golden brown. Add garlic and cook one minute, until fragrant.
  4. Stir in tomatoes, pimentón, chicken wings and serrano.
  5. Simmer over medium-low heat for 15 to 20 minutes. Add more chicken stock if necessary to maintain a sauce consistency.
  6. 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.