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Preparing the chicken

Preparing the potatoes

  • Potato, peeled, bite sizes 800.0 g
  • Frying oil 1000.0 g
  • Knorr Rostip Powder 8.0 g
  • Smoked Paprika 3.0 g

Preparing the dips

Roasted chicken marinated with lime and smoked chili, adding up some herbs served with its own gravy. Side it with crispy fried poatoes served with an aioli flavored with smoked chili and chopped chives.



  1. Preparing the chicken

    24 hours
    1. In a large mixing bowl, combine all the ingredients and mix very well. Fill the cavity of the chicken with the marinate as well.
    2.   Cover with plastic wrap and marinate inside the chiller for 24 hours.
    3. Truss the chicken and place it on a baking tray breast side up.
    4.  Roast the chicken at 280F for 1 hour and 20 minutes.
    5. Check the doneness and adjust the temperature as needed. Set aside.
  2. Preparing the potatoes

    10 minutes
    1. Deep-fry the potatoes at medium heat for 8 minutes. Set aside and cool down.
    2. Deep-fry the potatoes again at high heat until golden brown. Set aside.
  3. Preparing the dips

    5 minutes
    1. In a food processor, prepare the bravas sauces and combine garlic, hot water, Knorr Lime Powder, Hellmann's Smoked Chili, smoked paprika, cumin powder, and canola oil for 45 seconds. Set aside.
    2. Assmble the dish in a platter. Add another aioili dip
    3. Garnish with chives.