Heart-Healthy Aji de Gallina
Discover a nutritious twist on a beloved Peruvian classic with this Heart-Healthy Aji de Gallina recipe. Crafted with lean skinless chicken breast, whole grain bread, and low-fat milk, this dish delivers all the comforting creaminess you love while keeping saturated fats in check. Featuring aji amarillo paste for a mild heat and turmeric for a subtle earthy flavor, the sauce is enriched with walnuts and Parmesan cheese for added texture and depth. Served over whole grain rice, this wholesome version offers a balanced meal that supports heart health without compromising on indulgent taste. Perfectly seasoned with garlic, onion, and fresh parsley, it’s a vibrant and satisfying dish your family will adore. Easy to prepare in under an hour, this guilt-free recipe is your new go-to for health-conscious comfort food.
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Recipe Information
Ingredients
- 500 grams skinless chicken breast
- 500 ml low-sodium chicken broth
- 2 slices whole grain bread
- 250 ml low-fat milk
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 cloves minced garlic
- 1 tablespoon aji amarillo paste
- 50 grams chopped walnuts
- 30 grams grated Parmesan cheese
- 0.5 teaspoon black pepper
- 0.5 teaspoon turmeric
- 1 tablespoon fresh parsley
- 4 cups whole grain rice, cooked
Instructions
Place the chicken breasts in a pot and cover them with the chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the chicken is fully cooked. Remove the chicken, let it cool slightly, and shred it. Reserve the broth.
Soak the whole grain bread slices in low-fat milk in a bowl to soften. Once softened, blend the mixture to form a smooth, creamy paste.
In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Stir in the minced garlic and cook for another minute.
Add the aji amarillo paste to the pan, stirring well to combine with the onions and garlic. Cook for another 2-3 minutes to allow the flavors to meld.
Stir in the blended bread and milk mixture, followed by the reserved chicken broth (about 250 ml). Mix well to achieve a creamy sauce consistency.
Add the shredded chicken to the pan and mix to coat it with the sauce. Stir in the chopped walnuts, grated Parmesan cheese, black pepper, and turmeric. Simmer on low heat for another 10 minutes, allowing the flavors to develop.
Adjust thickness if necessary by adding a little more reserved chicken broth. The sauce should be creamy and coat the chicken well.
Serve the Aji de Gallina over a bed of whole grain rice, garnished with fresh parsley.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 250.1 g | 91% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 28.0 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 914 mg | 70% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1044 mg | 22% | |
*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.
