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Aji de Gallina, a Classic Peruvian Dish Made Healthy

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Description

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.

Ingredients

FOR THE CHICKEN STOCK

  • Chicken with bones (one whole chicken breast with bones, or a mix of breast and thighs, plus a chicken carcass if available)
  • 1 yellow onion
  • 2 large stalks of celery
  • 1 carrot
  • 1 parsnip

FOR THE DISH

  • 3 cups shredded chicken
  • 1 cup chicken stock
  • 1 can full-fat coconut milk
  • 1/2 cup walnuts
  • 1/2 cup grated Parmigiano Reggiano
  • 2 tablespoons cassava flour
  • 1 large yellow onion, chopped
  • 2 large garlic cloves, smashed and chopped
  • 2 tablespoons avocado oil
  • 1 teaspoon red chili paste + 2 tablespoons smoked jalapeño Sriracha (or any compliant hot sauce)
  • 2 tablespoons turmeric powder
  • Salt and pepper, to taste
  • Kalamata olives, 2 hard-boiled eggs (pasture-raised), and fresh parsley for serving
  • 4 servings of Miracle rice, or use pressure cooked Indian Basmati rice if you prefer

Instructions

  1. Make the Chicken Stock: Place the chicken and the vegetables into a pot of cold water. Bring to a boil and cook for 30 to 40 minutes, until the chicken is fully cooked. Strain the stock, set aside one cup, and store the rest for future use. Shred the chicken once cooled, discarding the skin. Discard the vegetables.
  2. Prepare the Eggs: While the stock is cooking, hard-boil two pasture-raised eggs by boiling them for at least 5 minutes from the moment the water starts boiling. Peel and set aside.
  3. Cook the Miracle Rice: Prepare the Miracle Rice according to package instructions: drain, rinse, boil, and dry.
  4. Sauté the Onion and Garlic: In a large pan, sauté the chopped onion and garlic in avocado oil over medium heat until fragrant and translucent, about 5 minutes.
  5. Make the Sauce: While the onion and garlic are cooking, blend the coconut milk, chicken stock, walnuts, Parmigiano Reggiano, and cassava flour until smooth and creamy.
  6. Combine Everything: Add the shredded chicken to the pan with the onions and garlic. Stir in the chili paste or hot sauce and mix well to warm everything through. Add the blended mixture, bring to a gentle boil over low to medium heat, then stir in the turmeric. Simmer for another 5 minutes. Season with salt and pepper to taste.
  7. Serve: Serve the creamy chicken over prepared Miracle Rice. Garnish with fresh parsley, halved hard-boiled eggs, and a sprinkle of kalamata olives.

Find it online: https://creativeinmykitchen.com/aji-de-gallina-a-classic-peruvian-made-healthy/