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 - .
Ingredients
-
ANTIBIOTIC FREE WHOLE YOUNG CHICKEN, thawed
4.00 LbsQty 4 Lbs$7.92 -
Lime Juice
Qty 2 Tbsp. -
Kosher Salt
Qty 1/3 Cup -
Ground Cumin
Qty 2 tsp. -
Paprika
Qty 1 Tbsp. -
Oregano Leaves
1 bottleQty 2 Tbsp.$3.98 -
Freshly Ground Black Peppercorns
1 bottleQty 1 Tbsp.$5.78 -
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 bottleQty 1 tsp.$3.98 -
Yuca Fries:
1.0 LbQty 3 lbs.$2.98 -
WFF Yuca Steak Cut Fries
Qty 3 lbs. -
Canola Oil
Qty 5 Cups
Cooking
Instructions
- 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.
- 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.
- Fry yuca in oil following directions on package. Keep warm.
- Prepare the Ají Amarillo Sauce. In a small bowl mix the mayonnaise, sour cream, 1 tsp. oregano and Ají Amarillo paste.
- Cut chicken and serve with yuca fries and sauce on the side.
*USDA recommends cooking poultry to a minimum internal temperature of 165°F.
