Rotisserie Chicken With Fried Yucca Root French Fries Recipes

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ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT



Rotisserie Chicken, with Fried Yucca Root image

Grand Prize Winner: Chicken!!

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 23

1 whole chicken
1 teaspoon minced garlic
2 tablespoons huacatay (Peruvian herb)
1 teaspoon pepper
1 teaspoon salt
2 ajies (Peruvian chile)
1/2 teaspoon ground cumin
3 lemons or limes, juiced
1/2 teaspoon achiote (annato)
2 pounds yucca root, peeled and boiled (cook them like potatoes)
Vegetable oil, for frying
1 cup of cream of aji (6 to 9 ajies in the blender with salt, 1 clove of garlic, ground black pepper, and 1/2 cup oil)
1 1/2 tablespoons olive oil
2 green onions, chopped
2 tablespoons lime juice
1 package queso fresco
1/4 red onion sauteed (without oil)
3/4 cup oil
3/4 cup milk
1 teaspoon turmeric (cook the turmeric in 2 tablespoon hot oil, for 3 seconds)
1 aji chile
Salt and freshly ground black pepper
1 tablespoon lemon juice

Steps:

  • Rotisserie Chicken:
  • Rinse the chicken very well, and cut off all the fat. Tuck the wings under the back of the chicken.
  • Make a paste by mixing the garlic, huacatay, pepper, salt, aji, cumin, lemon or lime juice and achiote. Spread paste on the chicken and rub well from outside to inside. Let stand in the refrigerator for 2 hours or more, for a good flavor.
  • Preheat oven to 350 degrees F. Put the chicken in the roasting pan with lid. Cook, covered, for 1 1/2 hours or until it is golden brown.
  • Yucca Root:
  • After you have peeled and boiled the yucca. Cut it into a French fry shape. In a deep pot or a deep-fryer heat oil to 350 degrees F. Fry the yucca in batches, if necessary, until golden brown and crispy. Sprinkle with salt to taste.
  • Aji sauce:
  • Mix cream of aji, olive oil, green onions, and lime juice in a medium bowl.
  • Cheese sauce:
  • Blend queso fresco, red onion, oil, milk, turmeric mixture, chile, salt and pepper, and lemon juice in a blender until it becomes creamy.
  • Put the whole chicken on a plate with the fried yucca root around, and the 2 sauces on the side for dipping. This is the way my kids started to eat the chicken I make, and thank you God, no more chicken fingers.

FRIED YUCCA



Fried Yucca image

Provided by Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 3

2 yucca roots, peeled or unpeeled
Salt to taste
Peanut or canola oil for frying

Steps:

  • Method:
  • Slice yucca paper-thin, sprinkle with salt. Heat oil to near-smoking 360 to 375 degrees F. Drop yucca chips into oil. Fry until they float to top, and are golden and crispy. Drain on paper towels. Sprinkle with salt to taste.

YUCA FRENCH FRIES



Yuca French Fries image

Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.

Provided by The Messy Cook

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 3

2 pounds yuca, peeled, and cut into 4 inch sections
2 quarts vegetable oil for frying
salt to taste

Steps:

  • Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 40.9 g, Fat 29.3 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 8.9 mg, Sugar 1.8 g

ROTISSERIE CHICKEN



Rotisserie Chicken image

This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw.

Provided by Nicole Baloh Korte

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h45m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken
1 pinch salt
¼ cup butter, melted
1 tablespoon salt
1 tablespoon paprika
¼ tablespoon ground black pepper

Steps:

  • Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
  • During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
  • Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 0.8 g, Cholesterol 117.4 mg, Fat 24.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 9.7 g, Sodium 1310.9 mg, Sugar 0.1 g

CRISPY YUCA FRIES



Crispy Yuca Fries image

Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 2

1 yuca (cassava) root
olive oil for frying

Steps:

  • Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
  • Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
  • Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 38.8 g, Fat 7 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 14.4 mg, Sugar 1.7 g

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