Pollo Asado de la Abuelita

In a bowl, mix the ají panca paste, minced garlic, red wine vinegar, mustard, soy sauce, salt, pepper, and cumin.

Marinate the whole chicken in this mixture for 2 hours (refrigerated).

In a large pot, heat some oil and brown the whole chicken on all four sides.

Once browned, remove the chicken and set aside.

In the same pot, brown the onion (cut into brunoise) for 10 minutes with a pinch of salt, then add the chopped garlic and cook for 5 minutes.

Add the leftover marinade to the base and cook over low heat for 15 to 20 minutes.

Cut the seared chicken into pieces and return it to the pot, add the water, and let it cook for 30 to 35 minutes over medium heat.

Thicken with diluted potato starch (optional).

Serve with rice, Russian salad, and/or mashed potatoes.