Rotisserie chicken, with fried yucca root

  • Preparation Time30 mins
  • Cooking Time90 mins
  • Serves4
  • DifficultyMedium

For the chicken

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 root

1kg yucca root, peeled
Vegetable oil, for frying

For the aji sauce

6 to 9 ajies
Salt and freshly ground black pepper
1 clove of garlic
140ml olive oil
2 spring onions, finely chopped
30ml lime juice

For the creamy cheese sauce

1 pack queso fresco
1/4 red onion sauteed (without oil)
185ml oil
185ml milk
1 tsp turmeric (cook the turmeric in 30ml hot oil, for 3 seconds)
1 aji chilli
Salt and freshly ground black pepper
15ml lemon juice
For the chicken:
1) Rinse the chicken very well and cut off all 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.

3) Spread 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.

4) 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 golden brown.

5) Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping.

For the yucca root:
1) Boil the yucca like a potato until cooked and then cut it into a chip shape.

2) In a deep pan 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.

For the aji sauce:
1) Make a cream by blending the aji with the salt, pepper, garlic and olive oil.

2) Add the spring onions and lime juice and mix well.

For the cheese sauce:
1) Blend all the ingredients in a blender to a creamy sauce.

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