Peruvian Pollo a la Mostaza - Marinated Mustard Chicken Thighs

Method10 steps

1. 1

   Step 1: Crush the garlic (3). If using whole leg portions, separate drumstick and thigh at the joint; leave individual thighs whole. Rub the chicken (4) with crushed garlic, oregano (1 teaspoon), thyme (1 teaspoon) and salt (to taste) to taste. Cover and marinate in the refrigerator for 30 minutes.

   Marinate refrigerated chicken 30 minutes · 30 minUses 3 garlic cloves · 4 chicken thighs (1 Kg.) · 1 teaspoon oregano · 1 teaspoon thyme · Salt to taste

2. 2

   Step 2: Meanwhile, peel the ginger root (30 g) and grate it on the finer part of the grater. Set aside.

   Uses 30 g ginger root, peeled and grated

3. 3

   Step 3: Wash the potatoes (2 large), and peel them.

   Uses 2 large potatoes (550 g.)

4. 4

   Step 4: Put a medium-sized pot on the stove with about a liter and half water (1.5 liters). 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.

   Boil potatoes 15 minutes then check tenderness · 15 minUses 1.5 liters water for boiling potatoes · 2 peeled large potatoes

5. 5

   Step 5: Add a piece of butter (¼ cup) to a pan over medium-low heat. Wait a couple of minutes until it melts.

   Uses ¼ cup butter (60 g.)

6. 6

   Step 6: Immediately add all the flour and stir vigorously until the flour and butter form a paste.

   Uses ¼ cup all-purpose wheat flour (30 g.) · ¼ cup butter melted over low heat

7. 7

   Step 7: Stir in evaporated milk (1 can), grated ginger, and mustard (2 tablespoons). Stir well with a hand mixer until the lumps have disappeared.

   Uses 1 can evaporated milk (354 ml) · 2 tablespoons mustard · ¼ cup flour stirred into melted butter · 30 g ginger peeled and grated

8. 8

   Step 8: 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.

   Cook mustard sauce about 10 minutes · 10 minUses evaporated milk, ginger and mustard whisked into roux

9. 9

   Step 9: Heat the olive or vegetable oil (⅛cup) in a frying pan until shimmering. Add the marinated chicken, cook about 5 minutes, then turn and cook covered about 10 minutes more, continuing until the thickest part reaches 165°F/74°C. Work in batches if needed to brown the pieces.

   Uses ⅛cup olive or vegetable oil · chicken marinated 30 minutes with garlic, herbs and salt

10. 10

    Step 10: Slice the boiled potatoes and serve alongside the cooked chicken. Spoon over the prepared mustard sauce and garnish with chopped parsley.

    Uses a few parsley sprigs, chopped for garnish · potatoes boiled until tender and cooled enough to slice · chicken fried and cooked through · smooth mustard/ginger sauce cooked about 10 minutes