Low Fat Aji de Gallina
Indulge in the comforting flavors of Peru with this "Low Fat Aji de Gallina," a lighter take on the classic dish that doesn't sacrifice tradition or taste. Tender shredded chicken is simmered in a velvety sauce of aji amarillo paste, low-fat evaporated milk, and whole grain bread, creating a rich yet heart-healthy base. The addition of Greek yogurt and finely chopped walnuts adds depth and creaminess, while a hint of Parmesan ties it all together. Served over fluffy white rice and garnished with sliced boiled eggs and black olives, this dish is a deliciously satisfying meal that’s lower in fat but full of authentic Peruvian flavor. Perfect for busy weeknights or special family dinners, this guilt-free twist is easy to prepare and brimming with vibrant spices and textures.
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Recipe Information
Ingredients
- 2 pieces Skinless chicken breasts
- 4 cups Low sodium chicken broth
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 3 tablespoons Aji amarillo paste
- 1 can (12 oz) Low-fat evaporated milk
- 2 pieces Whole grain bread slices
- 1 cup Low-fat Greek yogurt
- 0.25 cup Walnuts, finely chopped
- 0.25 cup Freshly grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Cooked white rice
- 2 pieces Boiled eggs, sliced
- 0.25 cup Black olives, pitted and sliced
Instructions
Begin by placing the chicken breasts in a large pot. Add the low sodium chicken broth to cover the chicken and bring to a boil.
Once boiling, reduce the heat to low and let it simmer for about 20 minutes or until the chicken is cooked through.
Remove the chicken from the broth (reserve the broth), let it cool slightly, then shred the chicken using two forks.
In a separate large pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic; sauté until the onion is translucent.
Add the aji amarillo paste to the pan and cook for about 2 minutes, stirring constantly to ensure it doesn’t burn.
In a blender, soak the slices of whole grain bread in 1 cup of the reserved chicken broth. Once soaked, add the contents to the blender with the low-fat evaporated milk and blend until smooth.
Pour the bread-milk mixture into the pan with the onion and aji amarillo. Stir well to combine, simmering gently and adding 1-2 more cups of the reserved broth to reach a creamy consistency as needed.
Incorporate the shredded chicken into the sauce with the low-fat Greek yogurt, finely chopped walnuts, freshly grated Parmesan cheese, salt, and black pepper. Mix gently to combine.
Simmer the mixture over low heat for 10 minutes, allowing the flavors to meld. Add more broth if the mixture becomes too thick.
Serve the low-fat Aji de Gallina over a bed of cooked white rice, garnished with sliced boiled eggs and black olives.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 8276 mg | 360% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 78.1 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 1829 mg | 141% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3696 mg | 79% | |
*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.
