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INGREDIENTS FOR CHICKEN
- 1 whole chicken without giblets
- ½ cup vinegar
- ½ cup ground chili pepper
- ½ cup freshly made garlic paste (pressed garlic)
- ½ cup vegetable oil for marinade
- 1 cup dark beer
- Salt
- Pepper
- Cumin
- ½ cup dark soy sauce
SIDE DISH
- 6 large white cooking potatoes, peeled and cut into thick fries
- 2 cups vegetable oil for frying potatoes
- 1 iceberg lettuce (roughly chopped)
- 3 medium tomatoes (sliced)
- ½ cucumber (peeled and sliced)
- Salad dressing
INSTRUCTIONS
- 1Add the dry ground ingredients for the chicken to a bowl.
- 2Mix all marinade ingredients (vinegar, soy sauce, vegetable oil, dark beer, ground chili pepper, garlic, coarse salt, pepper, and cumin) in a large bowl and stir well.
- 3Place the chicken in a large roasting pan or bowl, pour the marinade over it to cover all parts of the chicken, and let it marinate overnight in the refrigerator.
- 4Remove the chicken from the refrigerator, brush it with marinade one last time, and place it in a roasting pan. Add water to the bottom of the pan to prevent the chicken from drying out. Preheat the oven to (200 °C) for 10 minutes and place the pan with the chicken in the center of the oven. Roast for 2 hours or until cooked through, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely browned and crispy.
- 5Fry the potatoes in a generous amount of vegetable oil until golden brown. Place on a paper towel. Season with salt to taste.
INSTRUCTIONS FOR SIDE DISH
- 1Arrange the lettuce, tomato, and cucumber and mix with salad dressing of your choice.
- 2Once the chicken is done, cut it into individual pieces (usually quarters) and serve with fries, salad, and sauces.
