Chicken Pilaf (ready meal)
Description:
Pilaf made from Basmati rice with fried chicken and dried apricots. The dish is complete with a napkin and a disposable fork.
Ingredients:
rice with vegetables and spices 85.9% (Basmati rice, drinking water, carrots, onions, dried apricots, refined deodorized sunflower oil, sweet cream butter 82.5% fat, salt, cumin, dry garlic, coriander, cinnamon, lemon, cardamom, cloves, ground chili pepper), chicken thigh, fried on a hot plate, 14.1% (chicken thigh b/c, onion, lemon, refined deodorized sunflower oil, salt, ground coriander, ground black pepper).
Energy value (calories) per 100 g (g) of product:
920.25 kJ/kJ (219.9 kcal/kcal).
Nutritional value per 100 g (g) of product:
Fats – 11.46 g(g), including saturated –2.84 g(g), carbohydrates – 22.7 g(g), including sugars – 1.87 g(g), proteins – 6.50 g(g), salt – 0.03 g(g)
Allergens:
The product contains dairy products. May contain traces of gluten, fish, egg products, nuts, peanuts, sesame seeds, celery, mustard, soy products.
GMO-free
Cooking method №1
Without preliminary defrosting (defrosting):
1. Tear off the protective film.
2. Heat the dish directly in the container, in the microwave oven, setting the power to 800 W, for at least 4 minutes 30 seconds.*
3. Remove the protective film completely.
Cooking method №2
With preliminary defrosting (defrosting):
1. Defrost the dish at a temperature of 2 °C to 6 °C for at least 8 hours.
2. Tear off the protective film.
3. Heat the dish directly in the container, in a microwave oven, setting the power to 800 W, for at least 2 minutes.*
4. Remove the protective film completely.
*The warm-up time may vary, depending on the type of equipment.
Storage life and storage conditions from the date of manufacture: at a relative humidity of 75% or less and at these temperatures:
- Storage life at a temperature not exceeding -18 (±3)°C is maximum 12 months.
- Storage life at a temperature of +2...+ 6°C is maximum 10 days, within the total storage life
The rating is calculated based on customer ratings and their average value.