Peruvian Roasted Chicken Recipe
yuca frite, creamy green sauce
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Ingredients
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Chicken Marinade
Yuca Frite
Creamy Green Sauce
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine minced garlic, cumin, paprika, black pepper, salt, olive oil, lime juice, and chopped cilantro. Mix well. Place the whole chicken in the marinade, ensuring it is coated thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 2
Preheat Oven
Preheat your oven to 425°F (220°C) about 30 minutes before roasting the chicken.
Roasting Chicken
- 3
Roast the Chicken
Remove the marinated chicken from the refrigerator and place it in a roasting pan. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is crisp and golden brown.
- 4
Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Yuca Frite Preparation
- 5
Cook the Yuca
In a large pot, bring salted water to a boil. Add the yuca fries and cook for about 20-25 minutes, or until tender. Drain and let cool.
- 6
Fry the Yuca
In a large frying pan, heat vegetable oil over medium-high heat. Once hot, add the cooked yuca fries in batches, frying until golden and crispy, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.
Creamy Green Sauce Preparation
- 7
Prepare the Sauce
In a blender, combine fresh cilantro, mayonnaise, lime juice, minced garlic, chopped jalapeño, and salt. Blend until smooth and creamy. Adjust seasoning to taste.