Garlic Chicken and Fingerling Potatoes

This one's just like making fried potatoes, but with chicken.

• 1 whole chicken, cut up leaving skin on
• 2 medium onions - you can't have too much, really
• 2 bulbs of garlic, cloves separated but leaving shell on each clove
• 1 or more pounds of fingerling potatoes (small red potatoes or even idaho potatoes are fine, just cut larger ones into 1 1/2 inch pieces)
• Olive, vegetable, or canola oil - 1 1/2 to 2 1/2 Tbsp depending on how large your pan is

1. Heat large skillet on high (make sure it's one you have a lid for)
2. Season chicken pieces with Goya Adobo
3. When oil is starting to smoke, add chicken skin/meatiest side down
4. Season the side facing up, if you haven't already
5. Keep heat near highest setting throughout this recipe
6. Slice onion into thick slices
7. Once chicken is browned on one side, add onion, garlic cloves, and potatoes
8. Then turn chicken over and let some of the onion and garlic fall to the bottom of the pan
9. Add pepper, if you like
10. Cover and cook on high for about 10-15 minutes, turning chicken and vegetables two or three times to ensure even browning
11. Once onions are caramelized and potatoes are cooked through, your chicken should be at 180 degrees internal temp and your dinner is done

Serve on a large platter with any vegetable.