Crispy Chicken with "Chilindrón" Sauce

This is a classic recipe with a twist. The chicken and potatoes are cooked in the oven, I used Panko bread crumbs to bread the chicken and I removed the skin of some legs to make them a little be healthier. In reality we won't miss the skin because the "Panko" crumbs will give a crispy texture. The children love this chicken because of the crispiness. Also, I added mushrooms and olives to the "chilindrón" sauce, and used some of the roasted peppers I made in a previous entry. If you plan the menu ahead of time you will see you can recycle a lot of the dishes or side dishes, and create a new and different one.

2 to 3 Chicken legs per person, or thighs, whatever you like best

Buttermilk to cover the Chicken

Panko Bread Crumbs or regular crumbs
Potatoes

First we clean the chicken, then we add the legs, thighs, or breasts to the buttermilk, and add to the crumbs. If we don't have buttermilk we can use whisked eggs.

We put the chicken in a pan at 375˚ F until golden brown.

After 15 min, we put the potatoes into a pan with non-stick aluminum foil.

For the sauce:

3 Roasted Bell Peppers of different colors

1/2 Red Onion

3 Tomatoes

2 Tablespoons Garlic

1 Cup Mushrooms

12 Black Olives

12 Green Olives

For the "Chilindrón" sauce follow the recipe of  the roasted peppers. First we add the onion,the garlic, and the tomatoes, then we let it simmer. We add the olives, and finally the roasted peppers, then we let it simmer.