Recipe of Fried chicken with habanera sauce and baked potato garnish

Join me and let's see how to make Fried chicken with habanera sauce and baked potato garnish

Instructions:

Step 1
• 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.
Step 2
• We remove the seeds and veins from the inside of the habaneros, which is where the highest intensity of spiciness is concentrated.
Step 3
• 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.
Step 4
• Add the tomatoes, a teaspoon of honey, a splash of vinegar, the concentrated tomato and the skinless garlic cloves to a mixing glass.
Step 5
• 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.
Step 6
• 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.
Step 7
• We also rectify salt and pepper. You can also add cilantro, parsley, oregano or any aromatic herb that you like if you want.
Step 8
• 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.
Step 9
• 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.
Step 10
• 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.
Step 11
• 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.
Step 12
• 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.
Step 13
• 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.
Step 14
• 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.
Step 15
• Therefore, we fry at moderate heat for 12-15 minutes.
Step 16
• Remove to absorbent paper to remove excess fat and serve.