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.
2 Tbsp. Lime Juice
1/3 Cup Kosher Salt
2 tsp. Ground Cumin
1 Tbsp. Paprika
2 Tbsp. Oregano Leaves
¼ Cup Lager Beer
2 Tbsp. Olive Oil
Ají Amarillo Sauce:
½ Cup Mayonnaise
½ Cup Sour Cream
2 Tbsp. Ají Amarillo Paste
1 tsp. WFF Oregano Leaves
Yuca Fries:
5 Cups Canola Oil
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
