Crispy Peruvian Chicken Thighs

Crispy Peruvian Chicken Thighs

Main course

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Cook Time

12 h

Servings

4

Difficulty

Medium

Prep Time

45 Min

Description

This Peruvian broaster chicken is a dish that I often prepare for family celebrations. The marinade, with its touch of mustard, garlic and spices, gives it an incredibly juicy and aromatic flavor. The key is to let it marinate overnight so that the flavors integrate perfectly. The crispy coating of corn flour and cornstarch gives it an irresistible texture. Served with a fresh salad and fries, it's a feast! Ideal for a birthday or a special meal.

Ingredients (14 ingredients)

  • 4 piece chicken legs with joint
  • 4 cucharadas soperas mustard
  • 2 cucharadas soperas ground garlic
  • 1 chorro soy sauce
  • 1 chorro milk
  • 1 chorro vinegar
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 pinch ground dry oregano
  • 1 cucharada postre grated ginger
  • 1 piece egg
  • 250 gramos corn flour
  • 100 gramos cornstarch or chuño
  • oil

Preparation (7 steps)

1

Chicken preparation

Thoroughly clean the 4 chicken thighs with joint, removing excess fat. Make cuts on the bones and open the meat in half to flatten the pulp. This will help reduce cooking time. Place the pieces in a large bowl.

2

Marinade preparation

In a small bowl, mix 4 tablespoons of mustard, a splash of soy sauce, 2 tablespoons of ground garlic, a splash of vinegar, a splash of milk (optional), a couple of teaspoons of salt, a pinch of ground black pepper, a pinch of ground dry oregano and 1 dessert spoon of grated ginger. Mix well and taste the seasoning. If it is slightly high in salt, add 1 egg.

3

Chicken marinade

Pour the marinade over the chicken thighs. Spread well and let stand in the refrigerator overnight (approximately 12 hours) or for at least 2 hours.

4

Breading preparation

Thermomix® Setting
10 Seg./Velocidad 4

In a tray, mix 250 grams of corn flour with 100 grams of cornstarch or chuño. Mix well with the Thermomix: 10 Sec./Speed 4. Bread the chicken legs one by one.

10
5

Fry the chicken

In a large skillet, heat plenty of oil over medium-high heat. Fry the breaded chicken legs, making sure they are well spread out when you submerge them. Cook until both sides are golden brown and crispy. Remove from the oil and place on a tray with absorbent paper.

6

Salad preparation

Thermomix® Setting
10 Seg./Velocidad 3

Wash and cut cucumbers, tomatoes or radishes into slices, grate carrots; cut lettuce, cabbage or kale into chiffonade (thin strips) or the vegetable of your choice. Mix everything in a bowl. For the dressing, place oil, vinegar, salt and pepper to taste in the Thermomix glass. Mix 10 Sec./Speed 3.

10
7

Preparation of the french fries

Wash and cut potatoes into sticks. Fry them in plenty of oil until they are crispy and golden brown. Remove from the oil and place on a tray with absorbent paper.

Finished cooking? Great! 🎉

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Created by

Paula Ortega

Paula Ortega

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Tags

#Meat #Party #Hearty #Spicy

Allergens

  • Eggs
  • Mustard

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