For the Marinade:
In a blender, combine the black bean paste, aji amarillo, cumin, oregano, garlic, grapeseed oil, and chicken stock. Purée and reserve.
For the Peruvian Chicken:
Fill a large, non-reactive pot with cool water, and add 8 percent of the water weight in salt. Stir to dissolve. Put the chicken in the brine, and refrigerate for 6 hours. Remove the chicken, and put it in a pot of ice water for 1 hour. Meanwhile, prepare a smoker with applewood chips, and raise the temperature to 160ºF. Remove the chicken from the ice water, pat dry, and smoke in the smoker for 40 minutes. Cool the chicken. Once chilled, put the chicken and the Marinade into a vacuum bag, seal, and marinate for 24 hours in the refrigerator. Remove the chicken from the refrigerator 1 hour before cooking to bring it up to room temperature.
For the Aji Verde:
In a blender, combine the shallots, garlic, jalapeños, cilantro, mint, aji amarillo, oregano, water, lime juice, and salt and purée until smooth. With the blender running, slowly drizzle in the grapeseed oil to emulsify the sauce.
For the Huancaina Sauce:
Sauté onions in a little grapeseed oil, until tender. In a blender, combine the sautéed onion, aji amarillo, garlic, ricotta, evaporated milk, animal crackers, lemon juice, and egg yolks and purée until smooth. With the blender running, slowly drizzle in the olive oil and remaining grapeseed oil to emulsify the sauce.
To Assemble and Serve:
Preheat the oven to 450ºF. Put the chicken on a wire rack, and cook for 35 minutes, or until it’s golden and its juices run clear. Let the chicken rest for 10 minutes, and then carve. Serve with papas fritas, and ramekins filled with Aji Verde and Huancaina Sauce.