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
  • Difficulty: moderate
  • Print


  • 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


  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.

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