If you're looking for a chicken recipe that awakens your senses, this fried chicken with habanero sauce and baked potato garnish is a bold and flavorful option. Originating from the fusion of Southern techniques and Mexican heat, this dish combines the juiciness of fried chicken with a vibrant sauce that balances the spiciness of habanero with the sweetness of honey and the acidity of vinegar.
This dish is ideal for those who enjoy bold cooking and are not afraid of heat. It's an excellent choice for a special dinner or to surprise guests with a different proposal. Although the difficulty is high, the result is worth it.
Prep
45 min
Cook
15 min
Servings
2
Calories
246 kcal
On a grill or frying pan over high but moderate heat, we roast the tomatoes and habaneros little by little and without oil. Once they are well roasted, we reserve them.
We remove the seeds and veins from the inside of the habaneros, which is where the highest intensity of spiciness is concentrated.
In the same pan with a splash of oil, cook the julienned onion and the garlic in the shirt -unpeeled- over medium heat. When they turn brown, add a little water, cover, and cook for 10-15 minutes, until both soften completely.
Add the tomatoes, a teaspoon of honey, a splash of vinegar, the concentrated tomato and the skinless garlic cloves to a mixing glass.
Grind the contents of the glass, and on the other hand, chop the onion and habanero very finely and add them chopped to the sauce.
Don't throw away all the habanero all at once, but it's a better option to be cautious and try, adding a small amount at first, because this sauce can sting a lot.
We also rectify salt and pepper. You can also add cilantro, parsley, oregano or any aromatic herb that you like if you want.
Next, cut the potatoes in half and then make wedges, sectioning half of the potato from the center to the outside. Once we have the potato wedges cut into pieces of the same approximate size, we place them in a bowl and cover them with cold water. The goal is for potatoes to release as much starch as possible, so that they are more crunchy and we avoid sticking and softening each other.
We leave the potatoes in cold water for at least half an hour. If you change the water a couple of times during the process, all the better. When we drain them, we will notice how the bottom of the water is full of the starch that the potatoes have released.
Then, we must dry them well. We drain them and remove the excess water with a clean cloth or kitchen paper, so that our potatoes in wedges are completely dry.
Arrange the potatoes scattered on a baking tray covered with parchment paper, so that they do not pile up on each other. We add a splash of olive oil on top of them, season them and add some aromatic herb if we feel like it, such as a branch of rosemary or thyme.
Place the potatoes in the preheated oven at 180-200ºC and cook until they are well done and crispy on the outside. It is necessary that from time to time we approach them, monitor them, move them or turn them around so that they are perfect, crisp and loose.
With the potatoes in wedges already baked, we season them a little more and add Cajun spices (it's totally optional, you can replace them with a tip of paprika or another spice or not add anything else directly), and we move them on the same baking paper so that they are impregnated evenly.
Put a frying pan or a saucepan with at least three fingers of olive oil on the fire. Once it is hot, carefully insert the chicken pieces into the oil.
Therefore, we fry at moderate heat for 12-15 minutes.
Remove to absorbent paper to remove excess fat and serve.
