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The Peruvian Mostrito de Chaufa is a highly popular dish in the country, combining chaufa rice, broaster chicken, and French fries into a mouthwatering meal you’ll definitely want to try.
Contenido
How to Prepare Mostrito de Chaufa and Broaster Chicken?
This recipe requires multiple steps and simultaneous preparation in several pans, so it’s recommended to measure and prepare all ingredients (mise en place) beforehand to ensure a smooth cooking process. The result is a satisfying mix of crispy chicken, savory fried rice, and golden fries.
Mostrito de Chaufa and Broaster Chicken Recipe
Prep Time: 40 minutes
Cook Time: 60 minutes
Calories: 500 kcal
Servings: 6 people
Ingredients
- 500 g chicken breast
- 6 chicken legs
- 1 kg yellow potatoes
- 2 cups cooked rice
- 4 tablespoons mustard
- 2 beaten eggs
- 2 cups flour
- 2 tablespoons mayonnaise
- 1 liter whole milk
- 1 cup chuño (potato starch)
- 1 tablespoon minced garlic
- 1 tablespoon ginger
- 1 tablespoon paprika
- 1 teaspoon oregano
- ½ teaspoon brown sugar
- Light soy sauce
- Green onion stalks
- Toasted sesame oil
- Salt
- Pepper
Instructions
- On a clean cutting board, make cuts along the bone line of the chicken legs and set aside. In a large bowl, mix whole milk, minced garlic, oregano, mustard, salt, and pepper. Submerge the chicken pieces, cover with plastic wrap, and refrigerate overnight.
- The next day, in a separate bowl, combine sifted flour and chuño, freshly ground pepper, three teaspoons of salt, and paprika. Coat the chicken pieces in the mixture, shaking off excess. In a large skillet or deep fryer, heat enough oil over high heat. Fry the chicken legs for at least 10 minutes until fully cooked.
- In a bowl, mix two tablespoons of mayonnaise, salt, pepper, and oregano. Set aside. In a large skillet, add a splash of oil and heat over high heat. Add the chopped chicken breast, season with salt and pepper, and sauté until fully cooked. Set aside.
- In another skillet, add a splash of oil and heat over high heat. Add finely chopped ginger and sauté for a minute. Incorporate the beaten eggs and cook to form an omelet. Chop the omelet and add two cups of cooked rice, toasting it over high heat.
- Add the sautéed chicken breast and light soy sauce to taste. Fry the rice over high heat, incorporating green onion stalks, brown sugar, and toasted sesame oil. Adjust seasoning and mix well with a wooden spoon.
- In a skillet with plenty of oil, fry the yellow potatoes until golden. Remove and drain on paper towels. Assemble the dish by placing the chaufa rice, broaster chicken, and fries on a plate. Serve immediately while hot.
Nutritional Porperties
The Peruvian Mostrito is rich in protein (35 g per serving), iron, and vitamins B6 and B12, which are essential for energy and muscle function. It also provides phosphorus and selenium, key minerals for bone health and the immune system.
Tips and Tricks
It is advisable to remove the skin from the chicken legs if desired to reduce the amount of fat in the preparation. Typically, the Mostrito is served with fresh salads on the side, which help balance the richness of the dish and complement its flavors.
Did You Know?
The Mostrito is a dish that originated in Peruvian restaurants that offer more than one type of cuisine on their menu, including Creole dishes, Chinese dishes, and broaster chicken, all in one place.
