Pollo a la brasa with aji verde

Authentic Peruvian flavours with this marinated and grilled boneless chicken thigh fillet (unlike in the photo!). Aji verde is a refreshing 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 with amarillo peppers, giving this 'gratin' a nice kick. The vegetable stew of pumpkin, aubergine, courgette, and quinoa is also delightfully spicy and prepared according to the traditional Peruvian 'quinoa atamalada' recipe. Enjoy!

Chicken thigh fillet (better life 2 stars), tomatoes, aubergine, celery, courgette, pumpkin, white onion, carrot, garlic, jalapeño pepper, potato, lime juice, fresh basil, coriander, chili powder, smoked paprika, cumin seeds, coriander seeds, turmeric, oregano, feta made from pasteurised sheep and goat milk [lactose], ricotta [lactose, milk], coffee cream [lactose], butter [lactose, milk], sour cream [lactose, milk], white quinoa, cream cracker [gluten], amarillo pepper, gluten-free soy sauce, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, selderij, soja.

MicrowaveMarleen's choice

Heat the gratin with the vegetable stew and chicken loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the aji verde (cold).

Oven — 200°C, 15-30 min

Preheat the gratin with the chicken and vegetable stew covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the aji verde (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy131,28 kcal

Fat5,46 g

of which saturated2,57 g

Carbohydrates11,26 g

Dietary fibre2,09 g

Protein7,89 g

Salt0,65 g

Average weight: 540 g