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Rotisserie chicken with fried yucca root

  • Preparation Time30 mins
  • Cooking Time115 mins
  • Serves4
  • DifficultyMedium
1 whole chicken
1 tsp minced garlic
2 tbsp huacatay (Peruvian herb)
1 tsp pepper
1 tsp salt
2 ajies (Peruvian chilli)
1/2 tsp ground cumin
3 lemons or limes, juiced
1/2 tsp achiote (annato)

For the yucca

900g yucca root, peeled and boiled (cook them like potatoes)
Vegetable oil, for frying
Rotisserie chicken:
1) Rinse the chicken very well and cut off all of the fat. Tuck the wings under the back of the chicken.

2) Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread the paste on the chicken and rub well from outside to inside. Leave to stand in the refrigerator for 2 hours or more, for a good flavour.

3) Preheat the oven to 180C/Gas 4. Put the chicken in the roasting pan with lid and cook, covered, for 1 1/2 hours or until it is golden brown.

Yucca root:
1) After you have peeled and boiled the yucca, cut it into French fries. In a deep pot or a deep-fryer, heat the oil to 180C. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.

Aji sauce:
1) Mix the cream of aji, olive oil, spring onions and lime juice in a medium bowl.

Cheese sauce:
1) Blend the queso fresco, red onion, oil, milk, turmeric mixture, chilli, salt, pepper and lemon juice in a blender until it becomes creamy.

To serve:
1) Put the whole chicken on a plate with the fried yucca root around, and the two sauces on the side for dipping. This is the way my kids started to eat the chicken I make and thank you, God, no more chicken fingers.

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