1 Tbsp. aji amarillo chili pepper paste, (or to taste)
2 tsp. crushed garlic
3 Tbsp. water
1 tsp. Knorr® Chicken flavor Bouillon
1 bunch fresh cilantro
1/3 cup Hellmann's® or Best Foods® Real Mayonnaise or Avocado Oil with a hint of Lime Mayonnaise Dressing
1 large yucca * (about 2 lbs.), cut into 3 pieces, peel sliced off
1 Tbsp. Knorr® Chicken flavor Bouillon, divided
For CILANTRO CREAMY SAUCE, heat skillet over medium-high heat 2 minutes. Add oil, onion, aji amarillo and garlic and cook, stirring, 3 minutes. Add water and Knorr® Chicken flavor Bouillon and cook, stirring, until dissolved. Let cool slightly.
Scrape SAUCE mixture into blender and add cilantro and Hellmann's® or Best Foods® Real Mayonnaise; blend until smooth. Chill until cool and thickened.
Meanwhile, for YUCCA FRIES, cut each piece yucca in half lengthwise, then into wedges.
Put yucca wedges, water to cover and Knorr® Chicken flavor Bouillon in medium saucepan and bring to a boil. Reduce heat and simmer, covered, until tender, 15 to 20 minutes. Drain and let cool.
Preheat oven to 400°. Spray 2 large rimmed baking sheets with no-stick cooking spray.
Arrange cooled yucca on prepared pans and spray with cooking spray to coat. Bake 30 to 40 minutes, turning once halfway through, until the fries are golden.