200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
SojaPollo 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 cheese sauce, bright yellow from the amarillo pepper we use, making this 'gratin' delightfully spicy. The vegetable stew of pumpkin, aubergine, courgette, and quinoa is also pleasantly spicy and prepared precisely according to the Peruvian 'quinoa atamalada' recipe. Enjoy!
Chicken thigh fillet (better living 2 stars), tomatoes, aubergine, celery, courgette, pumpkin, carrot, white onion, 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, 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 (1 person) to 5-8 minutes (2 or more persons). Serve with the aji verde (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the gratin with the chicken and vegetable stew covered with an ovenproof dish 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.