Chicken in Roasted Red Pepper Sauce

• Gluten free
• Paleo

• Meat

  • 4 Chicken breasts, boneless skinless
  • 85 g Pancetta

• Produce

  • 2 cloves Garlic
  • 1/4 tsp Hot pepper flakes
  • 1 Onion
  • 2 cups Tomatoes

• Condiments

  • 1 tbsp Tomato sauce

• Baking & Spices

  • 1 tbsp Paprika
  • 3 Red peppers
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on simplystacie.net

Description

Directions

• Broil red peppers until softened and charred for 15 minutes. Let cool. Peel, seed and core. In a food processor, blender or hand blender, puree peppers with tomato paste until smooth. In the meantime, cut chicken breasts in half to make 8 pieces. Toss with paprika and salt to coat. In a Dutch oven, heat 1 tbsp. oil over medium-high heat and brown chicken in batches for about 8 minutes. Transfer to a plate. Drain fat from pot and wipe out. Add remaining oil to the Dutch oven and saute onion and garlic until soft (about 5 minutes). Add pancetta and red pepper flakes. Cook for about 2 minutes. Then return the chicken to the pan. Add tomatoes and bring to a boil. Stir in red pepper mixture. Cover and simmer over medium-low heat for 20 minutes.