Peruvian Pollo a la Mostaza - Marinated Mustard Chicken Thighs
A satisfying and nutritious easy-to-prepare chicken dish that makes a great dinner for any night of the week.
Course Main Course
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
4chicken thighs1 Kg.
1ginger root30 g.
2large potatoes550 g.
¼cupall-purpose wheat flour30 g.
1canevaporated milk354 ml
⅛cupolive or vegetable oil30 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.