There are many mustard chicken recipes found in kitchens around the world – the recipe is not exclusive to Peru. But Peruvian mustard chicken differs from the popular recipe. As with many cuisines, the differences are in the details but I’m sure you will enjoy a unique take on this popular chicken recipe.
What makes Peruvian-style mustard chicken different?
The technique of marinating Peruvian mustard chicken and the preparation of the sauce is different from the traditional preparation. In our recipe, both the chicken and the sauce are prepared separately in different pots. The result is a sauce based on roux sauce, like bechamel, but instead of traditional milk, it uses evaporated milk and plenty of mustard. This liquid is poured over the sautéed or fried chicken, only at the moment of serving.
In the traditional recipe, mustard sauce is poured over the chicken and everything is cooked together. In my opinion, Peruvian mustard chicken looks much more elegant and pleasant. This recipe also includes the most Peruvian of tubers, the potato. But once again, the potatoes are cooked separately.
In our recipe, the Peruvian marinade contains the traditional ‘mustard chicken’ seasonings of garlic, oregano, and thyme. But it also contains ginger, which gives it a unique flavor.
Recipe Step By Step
Season the chicken thighs with salt, garlic, thyme, and oregano. Rub in well and leave in the fridge to “marinate” for 30 minutes.
Peel and grate the ginger.
Peel the potatoes
Boil the potatoes in a medium-sized pot until soft
Melt the button on a pan
Whisk flour into butter and mix thoroughly
Add the mustard, grated ginger, and evaporated milk. Use a hand mixer to stir well.
Continue whisking while applying heat for ten minutes until the sauce begins to thicken.
Add olive oil or vegetable oil to a pan and fry the chicken thighs on both sides
Baste the chicken with the sauce and serve with potatoes and rice
White rice and potatoes are excellent accompaniments to many Peruvian dishes including this one. Boiled or sautéed potatoes can be used. Even French fries work great with this recipe.
If you want a prettier color on the potatoes, you can brown the potato slices in a pan with oil for a few minutes before frying.
Parsley or cilantro is used to decorate or enhance the dish’s presentation, but it has no essential part in the preparation. It’s like the little black dress of the culinary world: it can make even the simplest dish look more elegant.
Peruvian Pollo a la Mostaza – Marinated Mustard Chicken Thighs
- 4 chicken thighs 1 Kg.
- 3 garlic cloves
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 ginger root 30 g.
- 2 large potatoes 550 g.
- ¼ cup butter 60 g.
- ¼ cup all-purpose wheat flour 30 g.
- 1 can evaporated milk 354 ml
- 2 tablespoons mustard
- ⅛ cup olive or vegetable oil 30 ml
- A few sprigs of parsley
- Salt to taste
- Peel the garlic and crush it in a mortar. Place the chicken thighs chopped in two (drumstick and thigh). Then season them with crushed garlic, oregano, thyme, and salt to taste. Rub the chicken with the spices, and marinate in the fridge for half an hour.
- Meanwhile, peel the ginger root and grate it on the finer part of the grater. Set aside.
- Wash the potatoes, and peel them.
- Put a medium-sized pot on the stove with about a liter and half water. Turn the stove on medium-high heat, and when the water starts to boil, add the potatoes. Cook them for about fifteen minutes over medium-low heat until they are soft. Put the potatoes on a plate to cool while you cook the chicken.
- Add a piece of butter to a pan over medium-low heat. Wait a couple of minutes until it melts.
- Immediately add all the flour and stir vigorously until the flour and butter form a paste.
- Stir in evaporated milk, grated ginger, and mustard. Stir well with a hand mixer until the lumps have disappeared.
- Continue cooking the sauce; whisk for approximately ten more minutes. Turn off the stove and remove the pot from the heat as soon as you get the desired consistency.
- Finally, take the chicken out of the fridge. Place the vegetable or olive oil (for cooking, don’t use extra virgin olive oil) in a frying pan over high heat. Wait about three minutes until the oil begins to bubble. Carefully add the chicken pieces, cook for about five minutes, then turn. Cook covered for another ten minutes on the other side. You can cook the chicken in batches if you want it to brown nicely.
- To serve, slice potatoes and set them aside on the side of the plate. On the other side, place the chicken pieces and baste them with the mustard sauce.