Description
A delicious and guilt-free version of the traditional Aji de Gallina, perfect for those following a low-carb diet.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup chicken stock
- 1/2 cup unsweetened almond milk
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons aji amarillo paste (or yellow bell pepper puree)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin powder
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Warm the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Incorporate the aji amarillo paste and cumin powder, stirring for another couple of minutes.
- Gradually pour in the chicken stock and almond milk, mixing thoroughly, and bring to a gentle simmer.
- Fold in the shredded chicken, mayonnaise, and grated Parmesan cheese, stirring until well blended and heated through, about 5 minutes.
- Adjust seasoning with salt and black pepper as needed.
- If the sauce is too thick, add a splash more of chicken stock or almond milk.
- Serve warm, topped with fresh parsley.
Notes
- This recipe serves 4.
- Feel free to adjust the level of spiciness by adding more or less aji amarillo paste.
- For a creamier texture, increase the amount of mayonnaise or Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg