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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.
Course Main Course
Cuisine Peruvian
Keyword cauliflower, cauliflower rice, chicken, chicken breast, gluten free, keto, low carb, paleo, Parmesan, Peruvian cuisine, Peruvian food
Total Time 1 hour
Servings 6

Ingredients

  • 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

Instructions

  • 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.