• Peruvian spatchcock poussin with huacatay green crema and chicken jus, prepared by private chef George Tannock in the Algarve
  • Free-range Franguito raw marinated baby, chef-prepared ready meal delivered across the Algarve
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Peruvian Baby Chicken a la Brasa for two

Peruvian Baby Chicken a la Brasa for two

Weight -350 g

€28,00 EUR
€28,00 EUR
Sale Sold out
Taxes included.

Preparation Effort - Cook on the Day

Expiry Date -

6 in stock

A whole free-range baby chicken, deboned and spatchcocked, marinated for a full day in the smoky, citrus-bright flavours of a Peruvian grill — ají amarillo, dark beer, lime and huacatay. The skin chars and crisps; the meat stays succulent underneath.

It comes ready to cook, with my huacatay green crema for dipping and a rich chicken jus to finish. A generous single portion — restaurant-quality Peruvian grilled chicken, ready when you are.

On the BBQ or under the oven grill, you're eating in under 20 minutes. The chicken is a Campoaves Franguito — Portugal's finest free-range bird, slow-grown in open fields. You can taste the difference.

Weight: 380g (deboned) | Serves: 2
Includes: Huacatay green crema (40g), Peruvian chicken jus (35g)

This dish is part of my collection of chef-prepared ready meals in the Algarve, available with convenient food delivery across the Algarve. Explore the full ready meals menu for more dishes.

add grilled sweet potato side

Ingredients

Campoaves Franguito free-range poussin (Portugal), ají amarillo paste, ají panca paste, Chinese light soy sauce, Kikkoman dark soy sauce, lime juice, lime zest, dark beer (stout), red wine vinegar, garlic, grapeseed oil, huacatay purée, ground cumin, sweet paprika, smoked paprika, dried oregano, ground turmeric, sea salt, raw cashews, full-fat Greek yogurt, Hellmann's mayonnaise, cider vinegar, fresh coriander, fresh mint, fresh tarragon, xanthan gum, celery, carrot, onion, leek, thyme, bay leaf, star anise, white wine, honey

Allergens

  • Soybeans
  • Eggs
  • Mustard
  • Wheat
  • Nuts

Reheating Instructions

Before you start:
• Remove poussin from freezer the night before. Defrost in the refrigerator overnight (minimum 12 hours). Cook within 24 hours of defrosting.
• Remove all sachets from the box and set aside at room temperature.
• Take poussin halves out of the vac-pac. Pat skin completely dry with kitchen paper.

Oven method:
• Preheat oven to 180°C fan.
• Place poussin halves skin-side up in an oven tray. Cook on the middle shelf for 10 minutes until heated through.
• Switch oven to top grill at 300°C (maximum). Place tray on the top shelf and grill for 3–4 minutes until the skin is deeply golden and caramelised. Watch closely.
• Rest 3 minutes in the tray.
• Place jus sachet in a bowl of boiling water for 3–4 minutes. Open and mix into the resting tray juices. Spoon generously over the chicken.
• Serve with Huacatay Ají Crema at room temperature in a ramekin.

BBQ method:
• Heat BBQ to high — lid down.
• Place poussin halves skin-side down. Grill 8–10 minutes until skin is charred and caramelised.
• Flip. Grill a further 5–7 minutes skin-side up until cooked through (minimum 75°C core temperature).
• Rest 3 minutes. Finish with jus and serve with crema alongside.

Delivery Information

✔ Free Algarve delivery over €100
✔ Orders under €100: €8–€15, depending on location
✔ Custom Delivery available – just choose at checkout (€20) — ideal for late villa check-ins

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Ordering and Delivery information

Free Flexible Delivery:
Order's closing Monday, 31st of August. - 8pm

Next Delivery's Starts - 3rd of September 2026

Need a specific delivery time?
Select Custom Delivery at checkout and I’ll be in touch to arrange a time that suits you — perfect for late villa check-ins or special requests.
(€20 fee applies, €60 minimum spend)

Preparation Effort

Cook on the Day