Low Sodium Aji de Gallina
Indulge in the vibrant flavors of traditional Peruvian cuisine with this "Low Sodium Aji de Gallina" recipe, a heart-healthy twist on the beloved classic. This dish features tender shredded chicken bathed in a creamy, mildly spiced sauce made from aji amarillo paste, blended bread soaked in evaporated milk, and a touch of chopped walnuts for added texture. The recipe reduces sodium without compromising taste by using low-sodium chicken stock and aromatic seasonings like garlic, onion, and black pepper. Served over fluffy quinoa and garnished with quail eggs and Kalamata olives, this dish is as satisfying as it is nutritious. Perfect for a comforting, low-salt meal that still captivates your taste buds, this recipe is a must-try for fans of hearty, authentic Latin American food.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 4 cups water
- 1 medium, chopped onion
- 3 minced garlic cloves
- 3 tablespoons aji amarillo paste
- 1 cup evaporated milk
- 2 slices, crusts removed bread
- 2 tablespoons olive oil
- 0.25 cup, finely chopped walnuts
- 1 cup low sodium chicken stock
- 0.5 teaspoon ground black pepper
- 6 hard-boiled quail eggs
- 0.25 cup, pitted Kalamata olives
- 2 cups cooked quinoa
Instructions
Place the chicken breasts in a pot with 4 cups of water. Bring to a boil, reduce to a simmer, and cook for about 20 minutes or until the chicken is cooked through.
Remove the chicken breasts from the water, let them cool, then shred them using two forks. Set aside.
In the same pot, add the low sodium chicken stock to the remaining chicken cooking liquid.
Soak the bread slices in the evaporated milk until soft. Transfer to a blender and blend until smooth.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and aji amarillo paste, and cook for another 2 minutes until fragrant.
Reduce the heat to low and add the blended bread mixture to the pan. Stir continuously to prevent sticking.
Mix in the chopped walnuts, shredded chicken, and the black pepper. Stir well to combine and let simmer for 10 minutes, stirring occasionally.
Ensure the mixture is creamy, adjusting the thickness as necessary by adding more chicken stock if needed.
Serve hot over cooked quinoa, garnished with halved quail eggs and Kalamata olives.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 45.0 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1172 mg | 90% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2957 mg | 63% | |
*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.
