Rotisserie Chicken With Fried Yucca Root Recipes

FRIED YUCCA

Steps:

• Method:
• Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.

ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT (FRENCH FRIES)

Steps:

• 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 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.
• 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 shapes.
• 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.