Loaded Fries with Chicken, Sauces, and Mozzarella

Ingredients

• 1 lb Chicken breast (Cooked and then shredded; the amount is estimated because the video does not specify the weight.)
• 0.25 cup Fresh parsley (A handful, for cooking the chicken.)
• 0.25 unidad Onion (A piece; the amount is estimated.)
• 0.5 unidad Sweet pepper (A piece; may be substituted with a sweet bell pepper.)
• 2 dientes Garlic (For cooking the chicken.)
• Salt (To taste.)
• 1 tsp Paprika (Estimated amount.)
• Seasoning identified in the audio as “humar” (The term is unclear in the transcription; it may refer to a smoked seasoning. Use optionally, to taste.)
• 37 granos Whole black peppercorns (The video specifically mentions 37 peppercorns; the amount seems unusual, so adjust to taste.)
• 1.5 L Water (Enough to cover the chicken.)
• 2 lb Potatoes (Cut into fries; estimated amount for four servings.)
• 1 L Vegetable oil for frying (The amount refers to the oil in the pan or fryer; not all of it will be absorbed by the potatoes.)
• 0.5 cup Garlic sauce (For coating the fries and finishing the dish; estimated amount.)
• 0.5 cup Tartar sauce (Some is used before adding the chicken and some afterward; estimated amount.)
• 8 oz Mozzarella cheese (Shredded or cut into pieces, for topping and gratinating.)
• 0.25 cup Fresh scallions (Chopped, for finishing.)

Steps

1. 1

   Place the chicken breast in a pot. Add the fresh parsley, piece of onion, sweet pepper, two garlic cloves, salt, paprika, the seasoning identified in the audio as “humar,” and the peppercorns.

2. 2

   Pour in enough water to completely cover the chicken. Bring the pot to a boil over high heat and, once boiling, cook for about 20 minutes, until the chicken is fully cooked and reaches 74 °C in the center.

3. 3

   Remove the chicken from the pot and let it rest for a few minutes, until it can be handled without burning yourself. Shred it in a blender using short pulses, or with two forks, until it forms small strands. Do not blend continuously, to avoid turning it into a paste.

4. 4

   Heat plenty of vegetable oil to approximately 175–180 °C in a deep fryer or deep pot. Fry the potatoes in batches so the oil does not lose too much heat.

5. 5

   Cook the potatoes until deeply golden, crisp on the outside, and tender inside. Remove them with a slotted spoon and drain them on a rack or paper towels to remove excess oil.

6. 6

   Distribute the french fries among oven-safe aluminum trays, arranging them in a generous layer.

7. 7

   Drizzle the fries with some of the garlic sauce and tartar sauce, making sure the sauces are spread over the entire surface.

8. 8

   Cover the fries with plenty of shredded chicken, distributing it evenly so each serving contains chicken.

9. 9

   Add more tartar sauce over the chicken.

10. 10

    Cover the entire preparation with the mozzarella cheese.

11. 11

    Place the trays under the oven broiler, or in an oven preheated to 220 °C, for 3–5 minutes, until the cheese melts and is lightly browned. Watch closely to prevent the cheese from burning, and use oven-safe aluminum trays.

12. 12

    Remove the fries from the oven, add a little more garlic sauce, and finish with chopped fresh scallions. Serve immediately, while the fries are still crisp and the cheese is hot.

Notes

The amounts of potatoes, sauces, cheese, and some aromatics are estimates, as the video does not provide exact measurements. The term “humar” in the transcription is ambiguous; do not add it unless it can be identified with certainty. If using aluminum trays, confirm that they are oven-safe and do not place them in the microwave.

Nutrition per serving

• main course
• street food
• french fries
• chicken
• gratin
• cheese
• sharing
• snack