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 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 degrees F. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours or until it is golden brown.
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 degrees F. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.
Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
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 yucca root around, and the 2 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.
Recipe courtesy of Amparo Alam, Syracuse, UT