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Recipe:Peruvian Style Roast Chickenwith Ají Amarillo Sauce

and Yuca Fries
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

This isn't your normal roast chicken. No, we dressed it up Peruvian style with ají amarillo sauce for a fiery kick. And to bring home the Peruvian accents: there are none better to accompany this gorgeous roast than yucca fries on the side. Serves 4 - .


Serving Size

    4.00 Lbs
    Qty 4 Lbs
  • Lime Juice

    Qty 2 Tbsp.
  • Kosher Salt

    Qty 1/3 Cup
  • Ground Cumin

    Qty 2 tsp.
  • Paprika

    Qty 1 Tbsp.
  • Oregano Leaves

    1 bottle
    Qty 2 Tbsp.
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 1 Tbsp.
  • Lager Beer

    Qty ¼ Cup
  • Olive Oil

    Qty 2 Tbsp.
  • Ají Amarillo Sauce:

  • Mayonnaise

    Qty ½ Cup
  • Sour Cream

    Qty ½ Cup
  • Ají Amarillo Paste

    Qty 2 Tbsp.
  • Oregano Leaves

    1 bottle
    Qty 1 tsp.
  • Yuca Fries:

    1.0 Lb
    Qty 3 lbs.
  • WFF Yuca Steak Cut Fries

    Qty 3 lbs.
  • Canola Oil

    Qty 5 Cups


  1. In a medium sized bowl mix the lime juice, salt, spices and beer to make a paste. Rub paste all over chicken and place in a re-sealable plastic bag. Marinate in refrigerator for 6 hours or up to overnight.
  2. Preheat oven to 400°F. Remove chicken from marinade and pat dry. Drizzle olive oil over chicken, tuck wings under breast and tie legs with kitchen twine. Place on a rack of a roasting pan and bake for 1 hour, or until thermometer reads 160°F when inserted in the thigh.* Remove from oven and let rest for 10 minutes.
  3. Fry yuca in oil following directions on package. Keep warm.
  4. Prepare the Ají Amarillo Sauce. In a small bowl mix the mayonnaise, sour cream, 1 tsp. oregano and Ají Amarillo paste.
  5. Cut chicken and serve with yuca fries and sauce on the side.
    *USDA recommends cooking poultry to a minimum internal temperature of 165°F. 

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