Rotisserie Chicken, with Fried Yucca Root

Recipe courtesy Amparo Alam, Syracuse, UT

Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Chicken

Rated: 4 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
1 hr 55 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 55 min
Total:: 4 hr 25 min

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Ingredients

1 whole chicken
1 teaspoon minced garlic
2 tablespoons huacatay (Peruvian herb)
1 teaspoon pepper
1 teaspoon salt
2 ajies (Peruvian chile)
1/2 teaspoon ground cumin
3 lemons or limes, juiced
1/2 teaspoon achiote (annato)
2 pounds yucca root, peeled and boiled (cook them like potatoes)
Vegetable oil, for frying

Aji sauce:

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)
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 sauteed (without oil)
3/4 cup oil
3/4 cup milk
1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds)
1 aji chile
Salt and freshly ground black pepper
1 tablespoon lemon juice

Rotisserie Chicken:

Directions

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.

Yucca 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 degrees F. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.

Aji sauce:

Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.

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 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.

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Comments & Reviews

recipe Rotisserie Chicken, with Fried Yucca Root
TIM none, CA 04-19-2009
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Alternate ingredients?
Rated: 2 stars out of 5

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.Read more
recipe Rotisserie Chicken, with Fried Yucca Root
Anonymous 08-04-2008
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what did I do wrong?
Rated: 4 stars out of 5

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?Read more
recipe Rotisserie Chicken, with Fried Yucca Root
Kathy Babylon, NY 05-11-2008
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ummmmmmmmmmmmmmmmm!!!!!!!!!!!!!!
Rated: 5 stars out of 5

This is a must try recipe! It is to die for yummo.
recipe Rotisserie Chicken, with Fried Yucca Root
Wilma Glen Allen, VA 04-07-2008
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Tried it!
Rated: 4 stars out of 5

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!Read more
recipe Rotisserie Chicken, with Fried Yucca Root
Mona Davie, FL 04-03-2008
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Great flavors
Rated: 4 stars out of 5

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.Read more
recipe Rotisserie Chicken, with Fried Yucca Root
Mariana virginia beach, VA 03-24-2008
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Good Recipe
Rated: 5 stars out of 5

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.Read more