Peruvian Pollo a la Mostaza - Marinated Mustard Chicken Thighs

Ingredients

• 4 chicken thighs (1 kg)chicken thighs
• 3garlic cloves
• 1 teaspoonoregano
• 1 teaspoonthyme
• 1 ginger root (30 g)ginger
• 2 large potatoes (550 g)potatoes
• 60 g (¼ cup)butter
• 30 g (¼ cup)plain flour
• 1 can (354 ml)evaporated milk
• 2 tablespoonsmustard
• 30 ml (⅛ cup)olive or vegetable oil
• A few sprigsparsley
• To tastesalt

Instructions

1. 1

   Season the chicken

   Peel and crush the garlic in a mortar. Cut each chicken thigh in two, separating the drumstick and thigh, then season with the garlic, oregano, thyme and salt to taste. Rub in the seasonings and leave to marinate in the fridge for 30 minutes.

2. 2

   Grate the ginger

   Peel the ginger and grate it using the finest side of a grater. Set it aside.

3. 3

   Prepare the potatoes

   Wash and peel the potatoes.

4. 4

   Boil the potatoes

   Bring about 1.5 litres of water to the boil in a medium-sized pot over medium-high heat. Add the potatoes and cook over medium-low heat for about 15 minutes, until soft. Transfer them to a plate to cool while you cook the chicken.

5. 5

   Melt the butter

   Put the butter in a pan over medium-low heat and let it melt for a couple of minutes.

6. 6

   Make the roux

   Add all the flour straight away and stir vigorously until the butter and flour form a paste.

7. 7

   Mix the sauce

   Stir in the evaporated milk, grated ginger and mustard. Mix thoroughly with a hand mixer until no lumps remain.

8. 8

   Cook the sauce

   Continue cooking, whisking for about 10 more minutes. Once the sauce reaches the consistency you want, turn off the heat and remove the pot from the hob.

9. 9

   Cook the chicken

   Take the chicken out of the fridge. Heat the olive or vegetable oil in a frying pan over high heat for about 3 minutes, until it begins to bubble; do not use extra-virgin olive oil. Carefully add the chicken and cook for about 5 minutes, then turn it over, cover the pan and cook for another 10 minutes. Work in batches if needed to help the chicken brown.

10. 10

    Plate and serve

    Slice the potatoes and arrange them on one side of each plate. Put the chicken on the other side and spoon the mustard sauce over it.

What is Peruvian pollo a la mostaza?

Pollo a la mostaza means mustard chicken in Spanish, and this Peruvian-style version serves seasoned chicken with a smooth, creamy sauce. The dish brings together familiar pantry ingredients with ginger for a gently warming note.

The method builds flavour in two parts: the chicken marinates with garlic and herbs, while butter, flour, evaporated milk and mustard form the sauce. Potatoes make a simple, substantial accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 29g protein, 37g carbs, 38g fat.

The potatoes and flour provide much of the carbohydrate, while the butter, oil and chicken thighs contribute much of the fat. Chicken supplies the protein, with additional richness from the evaporated milk. Serve with green vegetables or salad to balance the plate with a fresh side.

The chicken marinade

Garlic and herbs: Crush the garlic so it can coat the chicken evenly, then rub it in with the oregano, thyme and salt. The recipe calls for a 30-minute rest in the fridge.

Cutting the thighs: Splitting each thigh into drumstick and thigh gives you smaller pieces to cook in the pan. If the pieces vary in size, check the thickest ones carefully for doneness.

Getting a smooth mustard sauce

Butter and flour: Stir the flour into the melted butter straight away and work it into a smooth paste. This base helps thicken the evaporated milk.

Adding the liquid: Stir in the milk, ginger and mustard, then mix until the lumps have disappeared. Keep whisking as the sauce cooks so it thickens evenly and does not catch on the bottom.

Cook the potatoes until tender

Water and timing: The potatoes cook in about 1.5 litres of boiling water for approximately 15 minutes over medium-low heat. Their size affects the timing, so check for softness rather than relying on the clock alone.

Serving prep: Let the cooked potatoes cool enough to handle, then slice them for plating. Keeping them aside while the chicken cooks makes the final serving easier.

Brown the chicken in batches

Hot pan: Heat the cooking oil over high heat for about 3 minutes, until it begins to bubble, before adding the chicken carefully. Use olive oil that is not extra virgin, or use vegetable oil.

Space to brown: Crowding the pan can prevent the chicken from browning well, so cook in batches if necessary. The method calls for about 5 minutes on the first side and a further 10 minutes covered after turning.

Serve with the sauce

Plate the sliced potatoes and chicken side by side, then baste the chicken with the mustard sauce. A little chopped parsley from the listed sprigs can be used as a fresh finish.

This dish already has potatoes as its starchy side. A crisp green salad or simply cooked green vegetables would add contrast without competing with the sauce.

Recipe notes & tips

• Marinate the chicken in the fridge for the full 30 minutes given in the method.
• Grate the ginger finely so it mixes evenly into the sauce.
• Stir the flour into the melted butter straight away to help prevent lumps.
• Whisk the sauce as it cooks and take it off the heat once it reaches your preferred consistency.
• Cook the chicken in batches if the pan is crowded.
• Check that the thickest chicken pieces are cooked through before serving.

Variations

• Add parsley: Scatter chopped parsley over the plated chicken and potatoes.
• Use vegetable oil: Choose it instead of olive oil for frying the chicken.
• Make the sauce tangier: Add a little more mustard to taste while mixing the sauce.
• Serve with greens: Add simply cooked green vegetables alongside the potatoes.
• Adjust the ginger: Use less grated ginger for a milder sauce.

Common mistakes to avoid

• Lumpy sauce: Mix the milk, ginger and mustard in thoroughly, then keep whisking as the sauce cooks.
• Flour left dry: Stir it into the melted butter straight away until the mixture forms a paste.
• Crowded pan: Cook the chicken in batches so the pieces have room to brown.
• Uneven potato cooking: Keep the pieces similar in size and check that they are soft before draining.
• Overcooked sauce: Remove it from the heat as soon as it reaches the desired consistency.
• Uncooked chicken: Check the thickest pieces before serving, especially if they are larger than the rest.

How to store

Refrigerate leftover chicken, potatoes and sauce in a covered container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of milk if the sauce has thickened too much.

Frequently asked questions