Nut-Free Aji de Gallina

Savor the rich, comforting flavors of **Nut-Free Aji de Gallina**, a modern twist on the beloved Peruvian classic that keeps all the bold taste while eliminating nuts for an allergy-friendly option. This creamy, golden chicken stew is brought to life with tender shredded chicken, aromatic garlic, and the vibrant kick of aji amarillo paste, all simmered in a velvety sauce made from evaporated milk, Parmesan cheese, and soaked bread for a luscious texture. Enhanced with a hint of ground turmeric for earthy warmth, this dish is served over hearty slices of boiled potatoes and fluffy white rice, making it a wholesome and satisfying meal. Perfectly garnished with hard-boiled eggs, black olives, and fresh parsley, this nut-free adaptation of Aji de Gallina delivers an authentic taste of Peru that's easy to prepare in under an hour. Whether you're catering to dietary needs or simply craving a comforting dinner, this recipe is a must-try!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 1 large onion
• 3 pieces garlic cloves
• 2 tablespoons aji amarillo paste
• 1 cup evaporated milk
• 3 pieces bread slices
• 2 cups chicken broth
• 3 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, grated parmesan cheese
• 1.5 cups, cooked white rice
• 2 pieces, large boiled potatoes
• 6 pieces, for garnish black olives
• 2 pieces, for garnish hard-boiled eggs
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Place the chicken breasts in a large pot and cover with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove from the pot, let cool slightly, then shred using two forks.

Step 2

In a small bowl, soak the bread slices in 1 cup of chicken broth until they are softened. Once soft, blend the bread and broth into a smooth mixture and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and aji amarillo paste to the skillet and cook for another 2-3 minutes, stirring constantly to prevent sticking.

Step 5

Stir in the bread mixture along with the remaining chicken broth and bring to a simmer.

Step 6

Add the shredded chicken, evaporated milk, turmeric, salt, and black pepper to the skillet. Stir well to combine, then cook for 10-15 minutes until the sauce thickens.

Step 7

Mix in the grated Parmesan cheese and let melt gently into the sauce.

Step 8

Arrange boiled potato slices on serving plates, spoon the Aji de Gallina over, and serve with a side of cooked white rice.

Step 9

Garnish with sliced hard-boiled eggs, black olives, and a sprinkle of fresh chopped parsley.

Nutrition Facts

Serving size	2349.5 grams (2349.5g)

Amount per serving	% Daily Value*
Calories	2640

Total Fat 94.60g	121%
Saturated Fat 25.50g	127%
Polyunsaturated Fat 6.40g
Cholesterol 752mg	251%
Sodium 5742mg	250%
Total Carbohydrate 258.60g	94%
Dietary Fiber 17.40g	62%
Total Sugars 51.70g
Protein 188.30g	377%

Vitamin D 302IU	1508%
Calcium 1622mg	125%
Iron 20mg	112%
Potassium 3645mg	78%

*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: 32.3%

Protein: 28.5%

Carbs: 39.2%