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
- 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
- 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.