Rotisserie Chicken, With Fried Yucca Root
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Garlic (minced)2 tbsps
Herb (huacatay peruvian)1 tsp
Pepper1
Salt1 tsp
Ground Cumin3
Lemons1 tsp
Achiote (annato)1.5 tbsps
Olive Oil2 tbsps
Lime Juice3 cup
Oil3 cup
Milk1 tbsp
Lemon JuiceDirections:
1
Rotisserie Chicken: Rinse the chicken very well, and cut off all the fat
2
Tuck the wings under the back of the chicken
3
Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote
4
Spread paste on the chicken and rub well from outside to inside
5
Let stand in the refrigerator for 2 hours or more, for a good flavor
6
Preheat oven to 350 degrees F
7
Put the chicken in the roasting pan with lid
8
Cook, covered, for 1 1/2 hours or until it is golden brown
9
Yucca Root: After you have peeled and boiled the yucca
10
Cut it into a French fry shape
11
In a deep pot or a deep-fryer heat oil to 350 degrees F
12
Fry the yucca in batches, if necessary, until golden brown and crispy
13
Sprinkle with salt to taste
14
Aji sauce: Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl
15
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
16
Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping
17
This is the way my kids started to eat the chicken I make, and thank you God, no more chicken fingers