Food Network UK

Rotisserie chicken, with fried yucca root

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Recipe by Guy Fieri

Ingredients

  • For the chicken:

  • 1 whole chicken
  • 1 tsp minced garlic
  • 2 tbsp huacatay (Peruvian herb)
  • 1 tsp pepper
  • 1 tsp salt
  • 2 ajies (Peruvian chilli)
  • 1/2 tsp ground cumin
  • 3 lemons or limes, juiced
  • 1/2 tsp achiote (annato)

  • For the yucca root:

  • 1kg yucca root, peeled
  • Vegetable oil, for frying

  • For the aji sauce:

  • 6 to 9 ajies
  • Salt and freshly ground black pepper
  • 1 clove of garlic
  • 140ml olive oil
  • 2 spring onions, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 30ml lime juice

  • For the creamy cheese sauce:

  • 1 pack queso fresco
  • 1/4 red onion sauteed (without oil)
  • 185ml oil
  • 185ml milk
  • 1 tsp turmeric (cook the turmeric in 30ml hot oil, for 3 seconds)
  • 1 aji chilli
  • Salt and freshly ground black pepper
  • 15ml lemon juice

Use imperial measurements

Method

How to make Rotisserie chicken, with fried yucca root

For the chicken:
1) Rinse the chicken very well and cut off all the fat. Tuck the wings under the back of the chicken.

2) Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote.

3) Spread paste on the chicken and rub well from outside to inside. Leave to stand in the refrigerator for 2 hours or more, for a good flavour.

4) Preheat the oven to 180C/Gas 4. Put the chicken in the roasting pan with lid and cook, covered, for 1 1/2 hours or until golden brown.

5) Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping.

For the yucca root:
1) Boil the yucca like a potato until cooked and then cut it into a chip shape.

2) In a deep pan or a deep-fryer heat the oil to 180C. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.

For the aji sauce:
1) Make a cream by Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blending the aji with the salt, pepper, garlic and olive oil.

2) Add the spring onions and lime juice and mix well.

For the cheese sauce:
1) Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend all the ingredients in a blender to a creamy sauce.