Nut-Free Aji de Gallina
Discover the rich and comforting flavors of **Nut-Free Aji de Gallina**, a delicious twist on the traditional Peruvian classic, ideal for those with nut allergies. This creamy chicken stew features tender shredded chicken, aji amarillo paste for a vibrant kick, and a smooth bread-based sauce infused with evaporated milk, turmeric, and Parmesan cheese for a luscious texture. Served atop hearty slices of boiled potatoes and accompanied by fluffy white rice, this dish is garnished with hard-boiled eggs, black olives, and fresh parsley for a stunning presentation. Perfect for a satisfying meal, this simplified nut-free version preserves the authentic essence of the original while being allergen-friendly and easy to prepare. Try this flavorful Peruvian recipe to elevate your weeknight dinners!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 large onion
- 3 pieces garlic cloves
- 2 tablespoons aji amarillo paste
- 1 cup evaporated milk
- 3 pieces bread slices
- 2 cups chicken broth
- 3 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, grated parmesan cheese
- 1.5 cups, cooked white rice
- 2 pieces, large boiled potatoes
- 6 pieces, for garnish black olives
- 2 pieces, for garnish hard-boiled eggs
- 2 tablespoons, chopped fresh parsley
Instructions
Place the chicken breasts in a large pot and cover with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove from the pot, let cool slightly, then shred using two forks.
In a small bowl, soak the bread slices in 1 cup of chicken broth until they are softened. Once soft, blend the bread and broth into a smooth mixture and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and aji amarillo paste to the skillet and cook for another 2-3 minutes, stirring constantly to prevent sticking.
Stir in the bread mixture along with the remaining chicken broth and bring to a simmer.
Add the shredded chicken, evaporated milk, turmeric, salt, and black pepper to the skillet. Stir well to combine, then cook for 10-15 minutes until the sauce thickens.
Mix in the grated Parmesan cheese and let melt gently into the sauce.
Arrange boiled potato slices on serving plates, spoon the Aji de Gallina over, and serve with a side of cooked white rice.
Garnish with sliced hard-boiled eggs, black olives, and a sprinkle of fresh chopped parsley.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 4868 mg | 212% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 47.0 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 1443 mg | 111% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5246 mg | 112% | |
*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.
