Name: Aji de Gallina (Gluten-Free Peruvian Creamy Chicken)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Peruvian
Ingredients: 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; 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; a small handful of Kalamata olives; 2 hard-boiled eggs; fresh parsley for serving; 4 servings of Miracle rice, or use pressure cooked Indian Basmati rice if you prefer

Description

Inspired by a childhood favorite of my Peruvian friend, this Aji de Gallina is my gluten-free, lectin-free, and lower-carb take on the classic Peruvian creamy chicken dish. Traditionally thickened with bread, this version uses walnuts, Parmigiano Reggiano, coconut milk, and just a little cassava flour to create a rich, creamy sauce without bread. Serve it with Miracle Rice for a low-carb meal, or with Basmati rice for a more traditional experience.

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
a small handful of Kalamata olives
2 hard-boiled eggs
fresh parsley for serving
4 servings of Miracle rice, or use pressure cooked Indian Basmati rice if you prefer

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Cook the Miracle Rice: Prepare the Miracle Rice according to package instructions: drain, rinse, boil, and dry.
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.
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.
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.
Serve: Serve the creamy chicken over prepared Miracle Rice. Garnish with fresh parsley, halved hard-boiled eggs, and a sprinkle of kalamata olives.

Notes

The nutrition information below does not include the side dish. Serving this Aji de Gallina with Miracle Rice will add very few calories or carbohydrates, while regular rice will add both. To reduce the overall calorie content of the dish, you can use light coconut milk and slightly reduce the amount of walnuts and Parmigiano Reggiano.