Grilled chicken in red marinade

Cut and peel the onion. Cut the chili and red pepper, remove the seeds, and chop into smaller pieces. Cut the tomato into quarters. Place everything into a blender, add dried garlic, vinegar, and salt. Blend everything until smooth.

Clean the chicken meat and lightly salt it. Place it in a bowl and pour ½ of the marinade over it. Cover and let it rest in the refrigerator for 30 minutes. Set aside the other half of the marinade and use it for serving as a dip.

Wash the potatoes, place them in a saucepan, salt them, and cook until tender. Then halve them and drizzle with oil.