200°C · 15-20 minAllergens
Gluten
Lactose
Selderij
SojaPollo a la brasa with aji verde
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. Authentic Peruvian flavours with this marinated and grilled boneless chicken thigh fillet (unlike in the photo!). Aji verde is a fresh green dip made from fresh jalapeño peppers, basil, and coriander, which you will receive separately. 'Papa a la huancaina' is a potato dish topped with a bright yellow cheese sauce made from the amarillo pepper we use for this. This makes the 'gratin' pleasantly spicy. The vegetable stew of pumpkin, aubergine, courgette, and quinoa is also nicely spicy and prepared precisely according to the Peruvian 'quinoa atamalada' recipe. Enjoy!
Chicken thigh fillet (better life 2 stars), tomatoes, aubergine, celery, courgette, pumpkin, carrot, white onion, garlic, jalapeño pepper, potato, lime juice, fresh basil, coriander, chilli powder, smoked paprika powder, cumin seeds, coriander seeds, turmeric, oregano, feta from pasteurised sheep and goat milk, ricotta, coffee cream, sour cream, white quinoa, cream cracker, amarillo pepper, gluten-free soy sauce, organic vegetable stock, butter, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, selderij, soja.
Microwave
Heat the gratin with the vegetable stew and chicken loosely covered for 3-4 minutes. Serve with the aji verde (cold).
Oven — 200°C, 15-20 minMarleen's choice
Preheat the gratin with the chicken and vegetable stew covered with an oven-safe plate or aluminium foil for 15-20 minutes. Serve with the aji verde (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
