Chicken diablo and tortillas (paleo style)

1. For the Chicken Diablo:
1. Season the chicken with salt and crushed red pepper. Allow it to set at room temperature for about 30 minutes.
2. Heat a large skillet on medium. Place the coconut oil in the pan to melt.
3. Add chicken. Allow each side to cook about 2 minutes and brown slightly. The chicken will cook more completely after the sauce is made. Remove browned meat from the pan.
4. Place red peppers and jalapeno peppers (except for the reserved 1 teaspoon) into the skillet and sauté for 3-4 minutes or until the vegetables begin to turn golden at the edges. Stir in chili powder and garlic, allowing the spices to toast for about 15 seconds. Add the crushed tomatoes and cooked chicken.
5. Bring the mixture to a simmer. Cover and cook for 10 minutes or until the chicken is tender.
6. Remove pan from heat and stir in remaining jalapeno.
7. Cooking tip: prepare tortillas while the dish is simmering.

2. For the tortillas:
1. Crack the eggs into a mixing bowl. Whisk in water and melted coconut oil
2. Place dry ingredients in a separate bowl. Stir to combine.
3. Add dry ingredients to the egg mixture, using a standing or hand mixer to beat well. Batter should be somewhat thin and pourable, somewhat like pancake batter.
4. Heat a seasoned pan on medium. Pour 1/3 cup of the batter into the center of the pan. Roll the pan around to spread the batter into a six-inch circle. If you’ve ever made crepes, this is the same technique.
5. Cook for about 2 minutes or until the edges of the tortillas have begun to dry and brown lightly. Flip and cook for another 90 seconds or until the second side has begun to brown.
6. Line a plate with a clean kitchen towel, and wrap the cooked tortillas in the towel to keep them warm.
7. Makes 6.