Recipe: Low-carb ají de gallina (Peruvian chicken stew)

Peruvian food is delicious but can be very carb-heavy. Ají de gallina, for instance, is a chicken stew made with bread, evaporated milk and served with rice and/or potatoes. Made the traditional way, this is not a dish for those with gluten or lactose intolerance, nor for people watching their carb intake.

Note that this particular recipe is not lactose-free (you can use coconut cream instead of double cream, but it will change the taste of the dish). Serve with a simple salad on the side and enjoy!

Low-carb ají de gallina

• Servings: 6
• Time: 60 minutes
• Difficulty: moderate
• Print

Ingredients

• 1 kg chicken breast
• 2 cups chicken broth
• 2 tablespoons ghee or olive oil
• 1 medium red onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp ají amarillo (Peruvian yellow chilli) paste
• 1 tsp turmeric (optional)
• 2 tbsp grated Parmesan cheese
• 3/4 cup pecans (or walnuts), chopped
• 1/2 cup double cream
• salt and pepper, to taste
To serve
• cauliflower rice
• 1-2 hard-boiled eggs, sliced
• 6 olives

Directions

1. Place chicken and broth in a pot and simmer until cooked through (20-30 minutes).
2. Reserve broth and shred chicken with the help of tongs or forks.
3. Heat oil in a pot or saucepan on low heat. Add onion, garlic and ají amarillo and cook until soft (~10 minutes).
4. Add chicken, broth, Parmesan and pecans. Mix well, season with salt and pepper to taste.
5. Turn off heat, add cream and stir well. Serve with cauliflower rice, a slice of hard-boiled egg and an olive.