Mediterranean Diet Aji de Gallina
Elevate your culinary repertoire with this "Mediterranean Diet Aji de Gallina," a vibrant twist on the classic Peruvian dish, thoughtfully tailored to Mediterranean-inspired flavors. Featuring tender shredded chicken simmered in a creamy yellow chili sauce enriched with soaked whole wheat bread, almond milk, and aromatic spices, this recipe embraces heart-healthy ingredients like extra virgin olive oil, walnuts, and Pecorino Romano cheese. Served over nutrient-packed quinoa and garnished with sliced kalamata olives, this dish combines bold flavors with wholesome nourishment. Ready in under an hour, it's the perfect fusion of global cuisine for anyone seeking a healthy, satisfying, and delicious dinner option.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 3 tablespoons yellow chili paste (aji amarillo paste)
- 2 pieces whole wheat bread slices
- 1 cup unsweetened almond milk
- 0.5 cup walnuts, finely chopped
- 0.5 cup grated Pecorino Romano cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups quinoa, cooked
- 0.25 cup kalamata olives, sliced
Instructions
Begin by poaching the chicken breasts. Place them in a pot of boiling water and let them cook for about 15 minutes or until fully cooked through. Remove from heat, let them cool slightly, then shred the chicken using two forks.
In a medium skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Add minced garlic to the skillet and cook for 1 more minute until fragrant.
Stir in the yellow chili paste and cook for another 2 minutes, allowing the flavors to blend.
Soak the whole wheat bread slices in unsweetened almond milk for about 5 minutes. Then, squeeze out any excess milk and crumble the bread into the skillet.
Add the shredded chicken, chopped walnuts, grated Pecorino Romano cheese, salt, and black pepper to the skillet. Mix everything until well combined, cooking for about 5 more minutes to heat through.
Adjust the consistency with a little almond milk if the mixture seems too thick. Taste and adjust seasoning if necessary.
Serve the Aji de Gallina over a bed of cooked quinoa. Garnish with sliced kalamata olives for an additional Mediterranean touch.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5575 mg | 242% | |
| Total Carbohydrate | 137.2 g | 50% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 14.2 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2059 mg | 158% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2448 mg | 52% | |
*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.
