Dairy-Free Aji de Gallina
Indulge in the bold and comforting flavors of this *Dairy-Free Aji de Gallina*, a modern twist on Peru’s beloved creamy chicken stew. This recipe swaps traditional dairy components for unsweetened almond milk and a blend of toasted bread and walnuts, creating a luscious sauce with a nutty depth, perfect for those following a dairy-free lifestyle. Vibrant aji amarillo paste infuses the dish with its signature spicy and tangy kick, while hearty quinoa serves as a nutrient-packed base. Garnished with kalamata olives, hard-boiled eggs, and fresh parsley, this dairy-free adaptation of *Aji de Gallina* offers a beautifully balanced, crowd-pleasing meal that'll shine at any table. Ready in just 1 hour, it’s an easy yet exotic dish perfect for busy weeknights or an impressive weekend dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 tablespoons aji amarillo paste
- 1 teaspoon ground cumin
- 3 cups chicken broth
- 1.5 cups unsweetened almond milk
- 2 slices toasted bread slices
- 0.33 cup walnuts
- 1.5 cups quinoa
- 0.25 cup kalamata olives
- 2 eggs hard-boiled eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Place the chicken breasts in a pot and add enough water to cover. Bring to a boil, reduce to a simmer, and cook for 20 minutes or until the chicken is cooked through.
While the chicken is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Finely chop the onion and add it to the pan, cooking until translucent, about 5 minutes.
Mince the garlic cloves and add them to the onion, cooking for an additional 2 minutes.
Stir in the aji amarillo paste and ground cumin, cooking for another minute until fragrant.
Once the chicken is cooked, remove it from the pot and shred it using two forks.
In a blender, combine the toasted bread slices, walnuts, and about 1 cup of chicken broth. Blend until smooth.
Add the shredded chicken, blended bread mixture, remaining chicken broth, and almond milk to the pan with the onions. Stir well to mix.
Simmer the mixture over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper.
Meanwhile, cook the quinoa according to package instructions to use as a base for serving the stew.
To serve, plate some quinoa and ladle the Aji de Gallina over the top.
Garnish with sliced kalamata olives, quartered hard-boiled eggs, and a sprinkle of chopped fresh parsley.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 7631 mg | 332% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 15.6 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1083 mg | 83% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2632 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
