This is my first attempt to make a gluten and dairy-free version of the classic Peruvian dish ají de gallina (I posted a more traditional recipe here). Considering the original version contains bread, milk (evaporated!), and Parmesan cheese, this wasn’t an easy task. I used pecan meal instead of bread, coconut cream instead of milk and celery salt to compensate for the lack of the Parmesan’s umaminess. The result was good, obviously not as good as to fool someone who has tried the real deal, but hopefully, I’ll get there eventually.