Step 1

Place 8 cups cool water and 1/3 cup kosher salt in a large pot (at least 5 1/2 quarts) and stir until the salt is dissolved. Add 1 whole chicken. Cover and refrigerate for 4 hours. Meanwhile, make the marinade.

Step 2

Place 1/2 cup Chinese ground bean sauce, 3 tablespoons aji amarillo paste, 3 large garlic cloves, 1 tablespoon canola oil, and the leaves from 3 fresh oregano sprigs (1 tablespoon, or 1 1/2 teaspoons dried oregano) in a blender and blend until smooth (if it doesn’t blend easily, add 1 to 2 tablespoons water to get the blender going). Transfer to a large bowl.

Step 3

Remove the chicken from the salt water and pat dry with paper towels. Place in the bowl and rub the marinade all over the inside and outside of the chicken. Cover and let marinate in the refrigerator for at least 8 hours or overnight. Meanwhile, make the aji polleria and aji verde sauces.

Step 4

If using frozen huacatay, squeeze the excess liquid from 5 grams and coarsely chop. If using mint, coarsely chop 1/4 packed cup fresh mint leaves. Place in a blender.

Step 5

Add 1/2 cup aji amarillo paste, 1/4 cup Kewpie or regular mayonnaise, 2 1/4 teaspoons distilled white vinegar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon MSG if using in a clean and dry blender and blend until smooth. Transfer to a serving bowl, cover, and refrigerate until ready to serve (up to 1 week).

Step 6

If you have a gas stove, char 1 medium jalapeño pepper and 1 small or 1/2 large poblano pepper one at a time by holding it with tongs over the flames until blackened all over. (Alternatively, arrange an oven rack to the top position and heat the broiler. Place the peppers on an aluminum foil-lined baking sheet and broil until the skins start to blacken and blister, checking every few minutes and rotating the baking sheet and flipping the peppers as needed, 5 to 8 minutes total.)

Step 7

Transfer the peppers to a bowl and cover the bowl tightly with plastic wrap or aluminum foil. Let sit for 10 minutes to steam. Uncover and wipe off all of the charred skin with paper towels. Trim the stems from the peppers and remove the core and seeds. Place on a plate and refrigerate until cold, at least 20 minutes.

Step 8

Place the jalapeños and poblanos, 1/4 cup of the grapeseed or canola oil, 3 tablespoons distilled white vinegar, 1/2 large egg yolk, and 1 teaspoon kosher salt in a clean, dry blender. Coarsely chop the leaves and tenders stems from 2 medium bunch fresh cilantro until you have 4 cups. Add to the blender and blend until smooth.

Step 9

With the motor on low speed, slowly pour in the remaining 1/2 cup grapeseed or canola oil and blend until smooth and thickened. Taste and season with more kosher salt as needed. Transfer to a serving bowl, cover, and refrigerate until ready to serve (up to 2 days).

Step 10

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, peel 2 large russet potatoes and cut lengthwise into 1/2-inch thick planks. Stack a few planks at a time and cut lengthwise into 1/2-inch thick french fries. Place in a large bowl and add enough cold water to cover. Drain. Return to the bowl and add enough cold water again to cover the fries. Refrigerate for at least 30 minutes.

Step 11

Line a rimmed baking sheet with aluminum foil. Fit a wire rack onto the baking sheet. Place the chicken breast-side up on the rack and tuck the wings under the chicken. Roast until an instant-read thermometer inserted between the thigh and breast not touching bones registers at least 150ºF, 60 to 70 minutes. Meanwhile, do the first fry on the french fries and cook the rice.

Step 12

Heat 4 cups canola oil in a large saucepan over medium-high heat until 325ºF. Meanwhile, remove the french fries from the water and pat very dry with kitchen or paper towels. Line a baking sheet or large plate with paper towels.

Step 13

Add all the french fries to the hot oil and fry, stirring occasionally, until starting to turn golden brown, 5 to 8 minutes. Using a slotted spoon, transfer the fries to the paper towels. Reserve the oil and saucepan for the second fry.

Step 14

Finely chop 1 large garlic clove. Heat 3 tablespoons unsalted butter and 1 tablespoon grapeseed or canola oil in a medium saucepan over medium heat until the butter is melted. Add the garlic and cook until just starting to turn light golden brown, about 15 seconds. Add 2 cups long-grain white rice and 2 1/2 teaspoons kosher salt, and stir to coat in the oil and butter. Add 2 1/2 cups water and stir to combine. Bring to a boil.

Step 15

Reduce the heat to medium low. Stir to make sure the rice is not stuck to the bottom. Cover and cook until the rice is tender, about 20 minutes. Turn off the heat and let the rice rest covered for 10 minutes. Uncover and fluff with a fork. Cover to keep warm.

Step 16

When the chicken is ready, remove from the oven. Brush with 1 tablespoon of the olive oil. Increase the oven temperature to 400ºF. If the chicken skin is starting to burn (it should be deeply browned), tent the chicken loosely with aluminum foil. Return the chicken to the oven and roast until it registers at least 165ºF in the breast and thigh, 10 to 15 minutes more.

Step 17

Brush the chicken with the remaining 1 tablespoon olive oil. Let rest while you do the second fry on the French fries, at least 15 minutes.

Step 18

Heat the french fry oil to 375ºF. Add half of the fries and cook, stirring occasionally, until golden brown and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the fries to paper towels or a wire rack and season immediately with kosher salt. Repeat frying the remaining fries.

Step 19

Transfer the chicken to a clean cutting board. Carve the chicken and serve with the aji polleria and aji verde sauces, rice, and french fries.