Fried Chicken and Fried Potatoes
Photo: w:User:Omegarad, Public domain
Fried chicken and fried potatoes finish in the same pot, so the chicken's juices and a little water carry flavor into the potatoes. The chicken is browned first, then simmered, which keeps small pieces tender instead of dry. The potatoes go on top at the end and take on cumin as they warm through. It feeds a crowd, since the recipe calls for 8 pounds of potatoes.
Instructions
Peel the potatoes and cut them into wedges, small or large depending on how much crisp edge you want.
Heat the oil in a large pan to about 350°F. Fry the potatoes until they are light brown, then lift them out and salt them to your taste.
Fry the chicken pieces in the pan for about 5 minutes. Pour off the oil, or move the chicken to a different pan, so it is not sitting in a deep layer of fat.
Salt the chicken, add ¾ cup of water, and let it simmer for 15 to 20 minutes.
Lay the fried potatoes over the chicken so they sit on top.
Sprinkle in cumin to taste and let everything simmer together for about 20 minutes.
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