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🍽️ Crispy Potato Wedges with Lime Chicken and Spicy Tomato Sauce

590 kcal · 30 min · 4 servings

Crispy Potato Wedges with Lime Chicken and Spicy Tomato Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Cut the potatoes into wedges.
  4. 4. Line a baking tray with baking paper.
  5. 5. Spread the potato wedges evenly on the tray.
  6. 6. Add 2 tablespoons of oil, salt, and roast potato seasoning to the potatoes.
  7. 7. Toss the potatoes to coat them evenly with the seasoning.
  8. 8. Roast the potatoes in the oven for about 25 minutes.
  9. 9. Remove the potatoes when they are golden brown.
  10. 10. Halve one lime.
  11. 11. Squeeze the juice out of the lime.
  12. 12. Pour the lime juice into a bowl.
  13. 13. Add 2 teaspoons of sugar to the bowl.
  14. 14. Mix the juice and sugar well.
  15. 15. Wash the chicken meat.
  16. 16. Pat the meat dry with a kitchen towel.
  17. 17. Cut the chicken breast into strips about 1 cm wide.
  18. 18. Cut the meat across, but not all the way through.
  19. 19. Roll the chicken meat in the lime marinade.
  20. 20. Let the meat marinate.
  21. 21. Wash the remaining lime.
  22. 22. Slice the lime into thin rounds.
  23. 23. Peel the onions.
  24. 24. Peel the garlic.
  25. 25. Finely dice the onions.
  26. 26. Finely dice the garlic.
  27. 27. Wash the bell peppers.
  28. 28. Remove the stem and seeds from the bell peppers.
  29. 29. Dice the bell peppers into small pieces.
  30. 30. Wash the parsley.
  31. 31. Shake the parsley dry.
  32. 32. Remove coarse stems from the parsley.
  33. 33. Finely chop the parsley.
  34. 34. Heat 2 tablespoons of oil in a pot over medium heat.
  35. 35. Add the diced vegetables to the pot.
  36. 36. Sweat the vegetables for about 4 minutes.
  37. 37. Remove the pot from the heat when the vegetables are colorless.
  38. 38. Stir in tomato seasoning salt and 1 tablespoon of sugar.
  39. 39. Add the chopped tomatoes.
  40. 40. Let the sauce simmer on low to medium heat.
  41. 41. Stir the sauce occasionally.
  42. 42. Cook the sauce for about 10 minutes.
  43. 43. Remove the sauce from the heat when it has thickened slightly.
  44. 44. Let the sauce cool down.
  45. 45. Heat 2 tablespoons of oil in a frying pan on high heat.
  46. 46. Take the chicken out of the marinade.
  47. 47. Salt the chicken meat.
  48. 48. Fry the meat in the hot oil on all sides.
  49. 49. Fry the meat for about 2 to 3 minutes until golden brown.
  50. 50. Add the remaining marinade to the meat in the pan.
  51. 51. Add the lime slices to the meat.
  52. 52. Cook the meat covered for about 5 to 7 minutes.
  53. 53. Stir the chopped parsley into the cooled sauce.
  54. 54. Season the sauce with salt, pepper, and sugar to taste.
  55. 55. Take the Patatas Bravas out of the oven.
  56. 56. Plate the potatoes.
  57. 57. Add the lime chicken to the potatoes.
  58. 58. Serve the Mojo Rojo on the side.
  59. 59. Enjoy your meal!

Nutrition per serving