Low-carb ají de gallina
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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

Ají de gallina is a chicken stew made with bread, evaporated milk and served with rice and/or potatoes. This recipe is a gluten-free and low-carb version of the original dish.
Total Time 1 hour
Course Main Course
Cuisine Peruvian
Servings 6


  • 1 kg chicken breast
  • 2 cups chicken broth
  • 2 tbsp 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


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

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