Rotisserie Chicken, With Fried Yucca Root (French Fries)
- Ready In:
- 4hrs 25mins
- Ingredients:
- 28
- Serves:
-
4
ingredients
- 1 whole chicken
- 1 teaspoon garlic, minced
- 2 tablespoons herbs (huacatay- Peruvian herb)
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 ajies chilies (Peruvian chile)
- 1⁄2 teaspoon ground cumin
- 3 lemons, juice of or 3 limes, juice of
- 1⁄2 teaspoon achiote (annato, Spanish spice)
- 2 lbs yucca root, peeled, and boiled (cook them like potatoes)
- vegetable oil, for frying
-
Aji Sauce
-
Cream of Aji
- 6 -9 aji chilies, in the blender with
- salt
- 1 garlic clove
- ground black pepper
- 1⁄2 cup oil
- 1 1⁄2 tablespoons olive oil
- 2 green onions, chopped
- 2 tablespoons lime juice
-
Creamy Cheese Sauce
- 1 (12 ounce) package queso fresco (Farmer or a mild Feta cheese may be substituted)
- 1⁄4 red onion, sauteed (without oil)
- 3⁄4 cup oil
- 3⁄4 cup milk
- 1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds)
- 1 aji chile (Peruvian hot pepper)
- salt, to taste
- fresh ground black pepper, to taste
- 1 tablespoon lemon juice
directions
-
Rotisserie Chicken:
- Rinse the chicken very well, and cut off all the fat.
- Tuck the wings under the back of the chicken.
- Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote.
- Spread paste on the chicken and rub well from outside to inside.
- Let stand in the refrigerator for 2 hours or more, for a good flavor.
- Preheat oven to 350.
- Put the chicken in the roasting pan with lid.
- Cook, covered, for 1 1/2 hours, or until it is golden brown.
-
Yucca Root:
- After you have peeled and boiled the yucca, cut it into a French fry shapes.
- In a deep pot or a deep-fryer heat oil to 350 degrees F.
- Fry the yucca in batches, if necessary, until golden brown and crispy.
- Sprinkle with salt. to taste.
-
Aji sauce:
- Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
-
Cheese sauce:
- Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
- Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping.
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