FRIED YUCCA
Provided by Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 3
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.
ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT (FRENCH FRIES)
An incredible roasted chicken dish served with delicious deep fried Yucca Root french fries! This recipe is the "Grand Prize WInner" in the chicken category, from contestants all across America - Courtesy of Food Network - Ultimate Recipe Showdown By Amparo Alam
Provided by JusMeLinnie
Categories Whole Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 28
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.
- 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 shapes.
- 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.
Nutrition Facts : Calories 1824.8, Fat 128.8, SaturatedFat 27.2, Cholesterol 250.2, Sodium 873, Carbohydrate 104.7, Fiber 6.4, Sugar 10.6, Protein 64.5
GRILLED YUCCA WITH HUANCAINA SAUCE
Steps:
- Peel yucca and cut into 4 cylinders; then split in half and remove the root. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer until fork tender, about 30 minutes.
- Remove from heat and allow to cool. Brush with butter and place on grill. Cook about 3 to 4 minutes per side. Remove and season with salt.
- Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender. Add cheese and hard-boiled egg and blend. Slowly drizzle in heavy cream and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving.
- Serve yucca with huancaina sauce, garnished with hard-boiled egg, olives, and cilantro.
ROTISSERIE CHICKEN, WITH FRIED YUCCA ROOT
Grand Prize Winner: Chicken!!
Provided by Food Network
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 23
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.
ROTISSERIE GARLIC CHICKEN
This is for serious garlic lovers! Plan ahead the chicken needs to be refrigerated for 5 hours before cooking.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 6h30m
Yield 1 whole chicken
Number Of Ingredients 9
Steps:
- Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
- Fold the wings under.
- Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
- In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
- Brush the outside of the chicken all over with the melted butter mixture.
- Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
- Place the chicken on the rotisserie spit/rod.
- Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.
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