Simmered in Tradition: The Story of Pizza Chicken (A Recipe)

For as long as I can remember, I've identified as someone who loves food. My mom was always cooking something delicious when I was a kid, and her dad was always doing the same while she was growing up. We were big pasta eaters, too--everything was served with or on pasta.

Having an Italian mom from Argentina meant a lot to me--we drink yerba mate every morning when we're together and cooking has always been a favorite family pastime. And carbs! Who doesn't love pasta? I certainly do, which made it really tough for me to realize that I was gluten intolerant a few years ago. I started swapping out gluten and grains and dairy and sugar and was feeling a lot better, even if I missed our old traditions (pasta with pesto and arroz con leche to name a couple). But I soon learned that it's not necessarily what you're eating that makes food special--it's who you're sharing it with.

And we came up with some new favorites--this Paleo Pizza Chicken is one of them.

Ingredients:

1.5 pounds of chicken (you can use thighs or breasts--I like thighs with skin on)
About 3 ounces of pepperoni
1/2 onion, diced
About 2 tablespoons of olive oil
1-2 cloves of fresh garlic, chopped
1 1/2 teaspoons dried oregano
About 15 ounces of Traditional Ragu pasta sauce
2-4 tablespoons of black olives (optional)
Salt and pepper, to taste
Fresh parsley for garnish

Instructions:

In a large pan or skillet, heat the olive oil over medium heat. Add garlic and diced onions and saute for 3-5 minutes.
Slice or cut up the pepperoni and add to the pan, along with some of the olives (save a few to top the dish when it's done).
Place the chicken in the pan and brown well on one side. Flip it over and cover with some tomato sauce. Season with oregano, salt, and pepper.
Turn the heat to low and cook for 10-15 minutes, or until cooked through (time will depend on the thickness of the chicken).
Serve hot with a side of veggies--I love roasted Brussels sprouts!