Gluten and dairy-free ají de gallina in the slow cooker
Servings 4
Ingredients
- 700 g chicken breast
- 1 1/4 cups chicken stock
- 1 red onion chopped
- 2 cloves garlic minced
- 1 1/4 tsp ají amarillo or any other yellow chili, to taste
- 1/4 cup pecan meal
- 1/4 cup chopped pecans
- 1/2 cup coconut cream
- 3/4 tsp celery salt
- black pepper
To serve
- 1 boiled egg
- 4 black olives
Instructions
- Place chicken breasts and stock in slow cooker.
- Top chicken with onion, garlic, chili, celery salt, pepper, and pecan meal.
- Cook on low for 4 - 5 hours.
- Shred chicken with two forks, add the coconut cream, stir and cook for 20 more minutes with the lid off.
- Turn slow cooker off, mix in the chopped pecans, and adjust seasoning.
- Serve garnished with an olive and half a boiled egg.
Notes
The traditional way of eating this dish is with rice and boiled potatoes, we had it with cauliflower "rice", spinach, baked baby carrots and grilled asparagus.