Baked Chicken with Yuca - Peimco

Ingredients

• 1 whole chicken
• 1 teaspoon minced garlic or Inca’s Food Garlic Paste
• 2 tablespoons Doña Isabel Huacatay Paste
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 aji peppers (Peruvian chile)
• 1/2 teaspoon ground cumin
• 3 lemons or limes, juiced
• 1/2 teaspoon Inca’s Food Achiote Paste
• 2 pounds yuca 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) or Alacena Tari Sauce
• 1 1/2 tablespoons olive oil
• 2 green onions, chopped
• 2 tablespoons lime juice
• 1 package queso fresco
• 1/4 red onion sautéed (without oil)
• 3/4 cup oil
• 3/4 cup milk
• 1 teaspoon turmeric (cook the turmeric in 2 tablespoons hot oil, for 3 seconds)
• 1 aji chile
• Salt and freshly ground black pepper
• 1 tablespoon lemon juice