Aji de Gallina, a Classic Peruvian Dish Made Healthy

Inspired by a childhood favorite of my Peruvian friend, Aji de Gallina, this creamy, slightly spicy chicken dish has been transformed into a low-carb, nutritious, and healthier version of the original. Packed with protein, it’s a delicious dinner option for the whole family. Serve it with Miracle Rice for a low-carb twist, or pair it with Basmati rice for a more traditional touch.

The Inspiration

One of my passions is converting traditional dishes from around the world into healthier, lectin-free versions. I love the challenge and creativity involved in recreating these recipes while maintaining their essence. Sometimes my inspiration comes from my own travel and food experiences, but occasionally, it’s simply curiosity about other cultures’ favorite comfort foods.

That’s how I found myself exploring Aji de Gallina.

I asked my Peruvian friend to share a signature dish that’s loved by all, beyond the well-known ceviche (which, of course, was the first thing he mentioned!). I wanted something less fancy, a dish that felt like a true staple of Peruvian home cooking. His answer? Aji de Gallina.

Lectin-Free Creamy Chicken with Miracle Rice, Walnuts, and Parmigiano

I was looking for a dish that wasn’t on every restaurant menu, but something beloved by Peruvian families. When I heard the name, I instantly recognized “gallina” as hen, which brought me back to my roots. In Romania, where I’m from, we consider old chickens (hens) ideal for cooking hearty soups, so I was eager to dive into this recipe.

After a quick search, I knew I had to try Aji de Gallina, though I was a bit taken aback by some of the ingredients. Many recipes called for an entire loaf of bread to thicken the sauce—what?! For a Plant Paradox enthusiast like me, that was a bit much. Luckily, just two tablespoons of cassava flour did the trick, creating a creamy and thick sauce without the need for bread. It made me wonder why bread was ever used in the first place!

I made a few other simple swaps: evaporated milk was replaced with full-fat coconut milk, vegetable oil with avocado oil, and white rice with Miracle Rice (shirataki rice from Miracle Noodle). These changes not only kept the dish healthy but also aligned it with a lectin-free diet.

Aji Amarillo or Spicy Chili Paste

One key ingredient I didn’t have was Aji Amarillo chili paste. My friend kindly offered to give me some, but I wasn’t sure if it was compliant with the Plant Paradox guidelines, so I passed. Instead, I used what I had on hand: red chili paste and Smoked Jalapeño Sriracha from Wild Brine.

The result wasn’t too spicy, which suited my family’s preferences. However, if you like heat, you can easily double or triple the amount of chili paste for a spicier kick.

Making a Healthy Aji de Gallina

Here’s a quick rundown of the process. First, you need to make chicken stock, which also involves boiling the chicken. I recommend using pasture-raised chicken with bones for a richer flavor. In my case, I used a frozen chicken carcass, a whole chicken breast, and two wings. You can use any pieces of chicken you have available—just make sure to include the bones for the best results. We need about 3 cups of shredded chicken for the dish.

I boiled the chicken with a carrot, parsnip, celery, and onion for about 30 to 40 minutes, until the chicken was cooked. Once done, discard the vegetables and set aside some stock. I ended up with a big jar that I saved for later. You’ll also need hard-boiled eggs, so plan ahead and prepare them in advance, along with the Miracle Rice (or your preferred side).

All the steps above can be done in advance, which can make putting this dish together a breeze. The recipe card below has all the details.

Since I’ve never had the original Aji de Gallina, I can’t offer a direct comparison. But I can promise you this: everyone in your family will love this healthier version. And I hope my Peruvian friends will, too!

More chicken recipes

For more delicious chicken recipes, make sure to try:

• Baked Chicken Satay (No Peanuts, No Soy, Lectin-Free)
• Persian Style Chicken with Pomegranate Reduction
• Easy Chicken and Green Plantain Curry
• Chicken Gyro Pita Platter with Tzatziki (Lectin-Free, Gluten-Free)
• Thai Style Curry, Low Histamine

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