Heart-Healthy Aji de Gallina

Indulge in the comforting flavors of this "Heart-Healthy Aji de Gallina," a nutritious twist on the classic Peruvian dish. Crafted with tender, shredded skinless chicken breast simmered in a velvety sauce of soaked whole grain bread, low-fat milk, and fragrant aji amarillo paste, this recipe offers all the rich, creamy satisfaction you'd expect—with a lighter, health-conscious approach. Packed with protein, omega-3-rich walnuts, and whole grains, this dish is perfect for those seeking a wholesome yet flavorful meal. Enhanced with turmeric, garlic, and a hint of Parmesan for depth, it's served over a bed of nutty whole grain rice and garnished with fresh parsley for the perfect finishing touch. Ready in just about an hour, this balanced and heart-smart recipe brings vibrant Peruvian flavors straight to your table while prioritizing your well-being.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams skinless chicken breast
• 500 ml low-sodium chicken broth
• 2 slices whole grain bread
• 250 ml low-fat milk
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 cloves minced garlic
• 1 tablespoon aji amarillo paste
• 50 grams chopped walnuts
• 30 grams grated Parmesan cheese
• 0.5 teaspoon black pepper
• 0.5 teaspoon turmeric
• 1 tablespoon fresh parsley
• 4 cups whole grain rice, cooked

Directions

Step 1

Place the chicken breasts in a pot and cover them with the chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the chicken is fully cooked. Remove the chicken, let it cool slightly, and shred it. Reserve the broth.

Step 2

Soak the whole grain bread slices in low-fat milk in a bowl to soften. Once softened, blend the mixture to form a smooth, creamy paste.

Step 3

In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Stir in the minced garlic and cook for another minute.

Step 4

Add the aji amarillo paste to the pan, stirring well to combine with the onions and garlic. Cook for another 2-3 minutes to allow the flavors to meld.

Step 5

Stir in the blended bread and milk mixture, followed by the reserved chicken broth (about 250 ml). Mix well to achieve a creamy sauce consistency.

Step 6

Add the shredded chicken to the pan and mix to coat it with the sauce. Stir in the chopped walnuts, grated Parmesan cheese, black pepper, and turmeric. Simmer on low heat for another 10 minutes, allowing the flavors to develop.

Step 7

Adjust thickness if necessary by adding a little more reserved chicken broth. The sauce should be creamy and coat the chicken well.

Step 8

Serve the Aji de Gallina over a bed of whole grain rice, garnished with fresh parsley.

Nutrition Facts

Serving size	2398.7 grams (2398.7g)

Amount per serving	% Daily Value*
Calories	2815

Total Fat 104.00g	133%
Saturated Fat 23.60g	118%
Polyunsaturated Fat 3.80g
Cholesterol 461mg	154%
Sodium 1597mg	69%
Total Carbohydrate 250.10g	91%
Dietary Fiber 25.90g	93%
Total Sugars 28.00g
Protein 216.40g	433%

Vitamin D 105IU	525%
Calcium 915mg	70%
Iron 11mg	58%
Potassium 1044mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 30.9%

Carbs: 35.7%