Chicharrones de Pollo y Yuca with Creamy Aji Amarillo Sauce

3 lbs boneless chicken thighs
leave skin and fat on, cut into 2 in cubes
1/2 cup dark rum
1 each orange
2 T dried oregano
1 T smoky paprika
1 T ground coriander
2 T ground cumin
5 cloves garlic
2 t onion powder
Salt and pepper
3 c AP flour
2 c corn starch
1 T onion powder
1 T paprika
Salt and pepper
for frying
3 lbs yuca root (about 3-4 roots)
2 tbsp aji Amarillo paste
1 bn cilantro
leaves and stems
1/2 cup cotija cheese
2 cloves garlic
1 tbsp vinegar
1 each lime
zest & juice
1 cup mayo
Salt and pepper
For the Chicken
Combine the chicken and marinade, let sit at least 30 mins to overnight. Heat the oil in a large pot over medium heat to about 300 degrees F.
Spread the flour, cornstarch, salt and spices into the bottom of a shallow dish. Coat each piece of marinated chicken with dredge.
Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.
For the Yuca
Heat water in a large stockpot and salt heavily.
Peel yucca by cutting them into 3-4 inch rounds. For each round, gently score the skin lengthwise past the waxy bark and into the white layer of skin from the yuca. The white layer is the same color as the inside but you’ll be able to peel it off. Alternatively, if the skin doesn’t pull off easily, you can peel it like you’d peel a pineapple or melon, standing each hunk of yuca on the cut end and slicing the skin off from top to bottom.
Split in half crosswise, remove the stringy fiber in the middle and cut into ¾ inch batons.
Boil yuca for 15 minutes, drain and let sit so that the water can be evaporated. The yuca will fray a bit.
Fry until golden and crisp, about 3-4 minutes. Transfer to cooling rack and season with salt.
For the Sauce
Combine all and blend until smooth. Taste and season with S/P as needed.