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.
Whole Young Chicken, thawed
QTY 1
Lime Juice
QTY 2 Tbsp.
Kosher Salt
QTY 1/3 Cup
Ground Cumin
QTY 2 tsp.
Paprika
QTY 1 Tbsp.
Oregano Leaves
QTY 3 Tbsp.
WFF Freshly Ground Black Peppercorns
QTY 1 Tbsp.
Lager Beer
QTY ¼ Cup
Olive Oil
QTY 2 Tbsp.
Mayonnaise
QTY ½ Cup
Sour Cream
QTY ½ Cup
Ají Amarillo Paste
QTY 2 Tbsp.
WFF Yuca Steak Cut Fries
QTY 3 lbs.
Canola Oil
QTY 5 Cups
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
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