Peruvian Chicken (aji de gallina)

I wasn't very familiar with Peruvian cuisine until I delved into it and cooked this Peruvian chicken (aji de gallina) for my family and my father. Now I'm a convert. I cook the chicken in a spicy sauce to keep the tender meat juicy and allow the flavours to infuse beautifully. Traditionally served with wholegrain rice, purple sweet potato, corn, and a boiled egg.

Chicken thigh fillet (better life 2 stars), brown rice, basmati rice, purple sweet potato, broccoli, corn, white onion, garlic, Parmesan cheese, whole milk, free-range egg, cream crackers (contains gluten), walnuts, black olives, homemade chicken stock (contains celery), cumin, chilli, turmeric, coriander, ginger, sunflower oil, pepper & salt.

Allergens: ei, gluten, koemelk, lactose, noten, selderij.

Microwave

Remove the egg from the shell and heat the chicken with rice both loosely covered for 4-6 minutes (1 person) to 6-8 minutes (2 or more persons).

Oven — 200°C, 30 minMarleen's choice

Remove the egg from the shell and heat the chicken with rice and vegetables both covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) to 20-30 minutes (2 or more persons).

Energy171,31 kcal

Protein11,91 g

Fat7,09 g

of which saturated2,15 g

Carbohydrates16,74 g

Dietary fibre1,97 g

Salt0,5 g

Average weight: 540 g