Rotisserie Chicken, with Fried Yucca Root

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Very very tasty!!!!!!I the paste had a great flavor.after I let the chicken sit in the paste. For 3.5 hours I put. It in the rotisserie for 1 hour and 15 mins.
it was killer!!!!

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Hola!He leido todas las frustraciones de los amantes de la cocina... Amigo(a un consejo, antres de comenzar un platillo tienes que comprender la receta, el metodo de cocina(al horno,Frito,asado,semi-frito o una combinacion de ambos que requiere. luego sabes que puedes encontrar los ingredientse? no cometas el error de comenzar algo si no conoces los ingredientes, food network tiene un glosario de nombres con los cuales conocemos diferentes productos en latinoamerica. Cocinar es mas que querer impresionar o llenar el estomago... requiere pasion. usa tu instinto, tus sentidos, no te frustes cocinar esta supuesto a ser un distfrute de nuestras tradiciones, comparte con otros la cocina y una botella de vino o una cerveza te ayudaran a habrir tus sentidos. The spicy Chef medina.
Federal Way, WA.

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Trying to make this recipe turned into a scavenger hunt, without success. I would love to know how it actually should taste, but I'll have to wait until I'm in a large city before being able to find what is on the ingredients list. Tried my best anyway, without success.

Also, I was originally looking for a "Rotisserie Chicken" recipe. THERE IS NO ROTISSERIE in this BAKED chicken recipe.

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I've had peruvian chicken before and I've searched all over the internet to find it and was glad when I saw this recipe. However, when I tried it, it did not come out right at all. I tracked down all the correct ingredients and even marinated overnight but the chicken really didn't have much flavor. The only thing I can think of was that when I mixed the juice in with the seasoning, I was left with a very liquidy mixture, not a paste at all. I also didn't have fresh aji amarillos so I estimated 1 teaspoon. Anyone have any ideas on what I did wrong?

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This is a must try recipe! It is to die for yummo.

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I wanted to make this and looked for the ingredients, no huacatay and used cilantro, it was okay. My husband and I went to Fridays and tried the real thing...it was awesome! I liked the sweet potato fries, so yummy and crispy. I made the yucca fries on my recipe and like the sweet potato fries a bit better. No clue what kind of aji to get...aargh!

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I tried this dish at various Fridays & my conclusion is - superb!! Great flavors mingle together. The sauce that is served with this dish is quite spicy. I used it sparingly as a dipping sauce for the fries. I agree with a previous review that I would have liked to have seen the recipe presented with the fried yucca, the way it was made during the competition. I have made fried yucca myself and tried in the Pollo Tropical restaurant chain (a Florida restaurant chain?. But I guess sweet potato is more commercially available and acceptable to the consumer.

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I ate this recipe at Friday's. I just loved the crunchy skin and the moist inside of the chicken. Also, I loved the herbs that were used on top (it reminded me a little bit of the Venezuelan "guasacaca". The dipping sauce was ok, but I don't think it is that necessary to use for this recipe unless you like to dip your food in spicy-hot sauce. I liked the fried sweet potatoes; however, I think the yucca root, as the original recipe states, would have been much better. I am going to try it at home. By the way, huatay herb is called black mint pepper by a Peruvian store.

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This was interesting, I managed to find all the ingredients but did have to look in different stores and online to get them, I made it but when it came to marinating the chicken I did pull up the skin just a bit to get some of the marinade in between the meat and skin, I baked it covered at first then the last ? hour I took off the cover to allow it to crisp up a bit, it came out great, very moist & a bit spicy but that?s was fine with us.. The Yucca root however was a different story, I boiled it and cut it like instructed (even though it didn?t give time as to how long to boil I couldn?t get past the funky smell of the Yucca root, needless to say that didn?t make to the dinner table, neither did the sauces I didn?t bother making them cause I tried this chicken at Fridays and DID NOT like the sauces..
I?ll probably make this again but not anytime soon, and will most likely modify it just a bit..

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I had this yesterday at a TGIF's in Florida and it was incredible! I hope TGIF used all of the same ingredients that are called for in the winning recipe because I am trying to locate those now and it would be a real downer for mine to taste different from theirs.

I highly recommend that you try the chicken at the restaurant even if you are not interested in making it yourself. Having said that, I would DEFINITELY forgo the dipping sauce. IT WAS AWFUL!!!!