This Peruvian Chicken Stew (Ají de Gallina) Is Famous Comfort Food

Ají de gallina is a popular Peruvian dish comprised of shredded chicken cooked in a creamy sauce of onions, yellow ají peppers, evaporated milk, bread, soda crackers, Parmesan cheese, and a few nuts. It is typically served with boiled eggs, steamed potatoes, and white rice.

In this healthier version, we’ll use plain Greek yogurt instead of evaporated milk. We’ll keep a bit of Parmesan for flavor, and substitute cornstarch for the bread as a thickener. This lighter version of ají de gallina will have you licking your fingers without guilt.

Why should you try this healthier Ají de Gallina?

Expanding your culinary horizons with iconic dishes from different cultures is a wonderful experience. Peruvian cuisine is the best of Latin America, and ají de gallina is the perfect introduction. Here’s why our ají de gallina deserves a spot on your menu:

1. It’s healthier! It contains fewer calories and points than traditional recipes by using Greek yogurt for a delightful creaminess without the extra fat.
2. It’s adaptable.: Don’t fret if you can’t find fresh ají amarillo peppers. Many Latin specialty markets carry ají amarillo paste, which works just as well and simplifies the preparation.
3. It’s decadent. With its delightful creaminess, protein punch, and vibrant flavors, ají de gallina is a must-try for any food enthusiast.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Serving Size: 300 g (aji de gallina- without the accompaniments)

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

For the Sauce:

• 1 teaspoon olive oil
• 2 medium onions, finely chopped (about 2 cups or 300 g)
• 3 garlic cloves, minced
• 3-4 fresh ají amarillo peppers, chopped or 4 tablespoons ají amarillo paste
• 1 tablespoons cornstarch (8 g) + 2 tablespoons water
• 1 cup plain Greek yogurt (245 g)
• 2 tablespoons grated Parmesan cheese (10 g)
• 1/2 cup cottage cheese, low fat (120 g)
• 1/4 cup cashews, finely chopped (optional) (30 g)
• 2 cups shredded chicken breast (300 g)
• Salt and pepper to taste

For Serving:

• 4 medium potatoes, steamed and sliced
• 4 cups cooked white rice (600 g)
• 2 hard-boiled eggs, sliced
• 1/4 cup black olives, pitted and sliced (40 g)
• Lettuce leaves

Instructions

1. Prepare the Sauce Base: Heat the olive oil in a large pan over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes. Add the minced garlic and aji amarillo peppers chopped. Continue to cook for another 3-4 minutes, stirring frequently, until the mixture is fragrant.
2. Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the pan and stir continuously until the sauce starts to thicken. Add the Greek yogurt, Parmesan cheese, cottage cheese, and cashews (if using).
3. Blend the Sauce Ingredients: Transfer the cooked onion and ají mixture to a blender. Blend until smooth and creamy.
4. Return to the Pan and Add Chicken: Pour the blended sauce back into the pan. Fold in the shredded chicken breast. Season the mixture with salt and pepper to taste. Let it simmer on low heat for another 5 minutes to ensure the chicken is heated through and the flavors meld together. Taste and season with salt and pepper.
5. Prepare the Accompaniments: While the sauce is simmering, steam the potatoes until tender. Slice the hard-boiled eggs and black olives.
6. Assemble the Dish: On each plate, place a few leaves of lettuce. Add a portion of steamed potato slices. Spoon the ají de gallina sauce over the potatoes. Garnish with slices of hard-boiled eggs and black olives.

Variations and Substitutions

1. Ají de Carne: For a variation, try using beef instead of chicken. The process is similar, and the result is just as delicious.
2. Nuts: Swap out cashews for other nuts like almonds or walnuts, depending on your preference or what you have on hand.
3. Thickener: Instead of cornstarch, you can use arrowroot powder or tapioca starch as a thickening agent.
4. Yogurt: If Greek yogurt isn’t available, regular plain yogurt or plant-based yogurt can be used as a substitute.

Tips and Tricks for Making Healthy Ají de Gallina

1. Prepare Vegetables Properly: Chop the vegetables into large pieces. They just need to be sautéed and will later be blended, so precision isn’t crucial here.
2. Avoid Overcooking the Sauce: Dairy-based sauces can curdle if cooked for too long. Heat the sauce just enough to thicken it, then remove it from the heat to maintain its creamy consistency.
3. Incorporate Toppings: Sliced hard-boiled eggs and black olives are traditional toppings in Peruvian cuisine. They add both flavor and visual appeal to the dish.
4. Use Fresh Ingredients: Fresh ají amarillo peppers, if available, add the best flavor. If not, the paste is a great substitute.
5. Season to Taste: Adjust the seasoning as you go. Everyone’s taste is different, so make sure to taste the sauce and chicken mixture as you prepare it.