Directions:

1. On the stove top on medium heat, add 1+ tablespoon each Extravagonzo Red Chili Culinary Oil and Extravagonzo Roasted Garlic Oil to a 5 quart saucepan
2. Swish oils around to coat bottom and lower sides of saucepan
3. Add minced Serrano, a good bit of fresh ground black pepper, sea salt, sage, and crushed red pepper to the oil and let sauté until Serranos are soft, but not browned
4. Add Roasted Pineapple & Habanero Dip and bring to low boil
5. Add chicken (I remove the skin from only about half of the pieces, some fat is good for you, contrary to what the media tells you)
6. Drizzle the White Balsamic Vinegar onto the chicken in the saucepan
7. Cook for approx 30 minutes on a medium-low boil, turning/stirring the chicken frequently
8. I cover it with a splatter screen
9. If using a lid, keep lid offset to allow the liquids to reduce
10. Add more black pepper and sea salt if you like throughout the cooking process
11. Add remaining Extravagonzo Oil and reduce heat to low boil or fast simmer for an additional 10-15+ minutes until chicken is cooked through, stirring to cook all pieces evenly through
12. Liquids should reduce to the consistency of thin syrup while cooking; they will thicken more when cooled, if reducing too quickly, lower heat and/or add more juice or water, sparingly.