Rotisserie Chicken, With Fried Yucca Root (French F

Name: Rotisserie Chicken, With Fried Yucca Root (French Fries)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken; 1 teaspoon garlic, minced; 2 tablespoons herbs (huacatay- Peruvian herb); 1 teaspoon pepper; 1 teaspoon salt; 2 ajies chilies (Peruvian chile); ½ teaspoon ground cumin; 3 lemons, juice of or 3 limes, juice of; ½ teaspoon achiote (annato, Spanish spice); 2 lbs yucca root, peeled, and boiled (cook them like potatoes); vegetable oil, for frying; 6 -9 aji chilies, in the blender with; salt; 1 garlic clove; ground black pepper; ½ cup oil; 1 ½ tablespoons olive oil; 2 green onions, chopped; 2 tablespoons lime juice; 1 (12 ounce) package queso fresco (Farmer or a mild Feta cheese may be substituted); 14 red onion, sauteed (without oil); ¾ cup oil; ¾ cup milk; 1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds); 1 aji chile (Peruvian hot pepper); salt, to taste; fresh ground black pepper, to taste; 1 tablespoon lemon juice

Servings: persons

1 whole chicken
1 teaspoon garlic, minced
2 tablespoons herbs (huacatay- Peruvian herb)
1 teaspoon pepper
1 teaspoon salt
2 ajies chilies (Peruvian chile)
½ teaspoon ground cumin
3 lemons, juice of or 3 limes, juice of
½ teaspoon achiote (annato, Spanish spice)
2 lbs yucca root, peeled, and boiled (cook them like potatoes)
vegetable oil, for frying
6 -9 aji chilies, in the blender with
salt
1 garlic clove
ground black pepper
½ cup oil
1 ½ tablespoons olive oil
2 green onions, chopped
2 tablespoons lime juice
1 (12 ounce) package queso fresco (Farmer or a mild Feta cheese may be substituted)
14 red onion, sauteed (without oil)
¾ cup oil
¾ cup milk
1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds)
1 aji chile (Peruvian hot pepper)
salt, to taste
fresh ground black pepper, to taste
1 tablespoon lemon juice

1
Rotisserie Chicken:
2
Rinse the chicken very well, and cut off all the fat.
3
Tuck the wings under the back of the chicken.
4
Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote.
5
Spread paste on the chicken and rub well from outside to inside.
6
Let stand in the refrigerator for 2 hours or more, for a good flavor.
7
Preheat oven to 350.
8
Put the chicken in the roasting pan with lid.
9
Cook, covered, for 1 1/2 hours, or until it is golden brown.
10
Yucca Root:
11
After you have peeled and boiled the yucca, cut it into a French fry shapes.
12
In a deep pot or a deep-fryer heat oil to 350 degrees F.
13
Fry the yucca in batches, if necessary, until golden brown and crispy.
14
Sprinkle with salt.
15
to taste.
16
Aji sauce:
17
Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
18
Cheese sauce:
19
Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
20
Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping.

3018

kcal

Calories

310

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 whole chicken, 1 teaspoon garlic, minced, 2 tablespoons herbs (huacatay- Peruvian herb), 1 teaspoon pepper, and more.

Yes, Rotisserie Chicken, With Fried Yucca Root (French Fries) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rotisserie Chicken, With Fried Yucca Root (French Fries)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions