Peruvian pollada

Instructions

1. Blend the garlic, ají panca and ají amarillo pastes, vinegar, oil, cumin, oregano, salt and pepper into a smooth marinade.
2. Make cuts in the chicken flesh and spread the marinade everywhere, inside and out. Cover and leave to marinate in the fridge for at least 4 hours, ideally overnight.
3. Preheat the oven to 200 °C. Place the chicken on a rack over a dish containing the quartered onion and a little water to catch the juices.
4. Roast for 60 to 75 minutes, basting regularly with the cooking juices, until the skin is golden and a knife tip comes out clear at the thigh.
5. While it cooks, blend the green chili, garlic, coriander, mayonnaise, sour cream, lime juice and a little water until you get a creamy green sauce. Season to taste.
6. Fry the potatoes in sticks in oil at 170 °C for 6 to 8 minutes, then drain and salt them.
7. Carve the chicken into pieces and serve with the fries and the green sauce.