2 HRS 30 MINS
PREP TIME: 30 MINS
COOK TIME: 2 HRS
1 whole chicken
1 teaspoon minced garlic or Inca’s Food Garlic Paste
2 tablespoons Doña Isabel Huacatay Paste
1 teaspoon pepper
1 teaspoon salt
2 aji peppers (Peruvian chile)
1/2 teaspoon ground cumin
3 lemons or limes, juiced
1/2 teaspoon Inca’s Food Achiote Paste
2 pounds yuca root, peeled and boiled (cook them like potatoes)
Vegetable oil, for frying
1 cup of cream of aji (6 to 9 ajies in the blender with salt, 1 clove of garlic, ground black pepper, and 1/2 cup oil) or Alacena Tari Sauce
1 1/2 tablespoons olive oil
2 green onions, chopped
2 tablespoons lime juice
Creamy Cheese Sauce
1 package queso fresco
1/4 red onion sautéed (without oil)
3/4 cup oil
3/4 cup milk
1 teaspoon turmeric (cook the turmeric in 2 tablespoons hot oil, for 3 seconds)
1 aji chile
Salt and freshly ground black pepper
1 tablespoon lemon juice
STEP 1 (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 the 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˚F. Put the chicken in the roasting pan with a lid. Cook, covered, for 1 1/2 hours or until it is golden brown.
STEP 4 (Yuca Root):
After you have peeled and boiled the yucca. Cut it into a French fry shape. In a deep pot or a deep-fryer heat oil to 350˚F. Fry the yuca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.
STEP 5 (Aji Sauce):
Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
STEP 6 (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 yuca root around, and the 2 sauces on the side for dipping.
Adapted from: https://www.foodnetwork.com/recipes/rotisserie-chicken-with-fried-yucca-root-recipe-2013011