Heat 2 tablespoons of olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the chicken in large clumps, season with ½ teaspoon of salt and the pepper, and let cook undisturbed until one side is deeply golden brown, 5 to 6 minutes. Using a slotted spoon, transfer the chicken to a medium bowl, leaving any drippings in the pan .
Add the garlic, tomato paste, and red pepper flakes. Continue to cook, stirring frequently, until the tomato paste turns brick red and starts to caramelize, about another 3 minutes.
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