Uncle Tony's Garlic Chicken & Fries (Pollo al Ajillo con Patatas Fritas)

Steps

1. Heat a large fry pan over medium heat and add 1 cup olive oil.
2. Cut the potatoes into 1/4-inch (0.6 cm) thick fry-style sticks, rinse under water for 30 seconds to 1 minute, then pat completely dry with a dishcloth.
3. Add the potatoes to the hot oil, mix to coat evenly, and stir every 3 to 4 minutes so they fry evenly.
4. Meanwhile, heat a separate fry pan over medium heat and add 1/4 cup olive oil.
5. Cut a slit in each garlic clove, add to the pan, and sauté for 5 minutes to infuse the oil.
6. Pat the chicken breasts dry, cut into 2-inch (5 cm) chunks, and season with salt and pepper.
7. Remove the sautéed garlic from the pan and set aside.
8. Add the chicken chunks in a single layer and fry for 5 to 6 minutes on the first side, then flip and fry 4 minutes on the second side.
9. Add the chicken broth, sautéed garlic, and bay leaves to the pan, gently shake, and cook 2 to 3 minutes more until chicken reaches an internal temperature of at least 165°F (74°C). Turn off heat.
10. Once the fries are golden and cooked through (about 20 to 25 minutes total), remove them and drain on paper towels, then season with salt.
11. Plate the garlic chicken alongside the fries, garnish with chopped parsley, and serve.
12. Optional: strain the remaining olive oil through a fine sieve to reuse in future recipes.