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Rich and creamy Aji de Gallina from Peru.
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Aji de Gallina (Peruvian Chicken Stew)

A healthier take on this rich and creamy chicken dish from Peru.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Peruvian
Keyword: Ají de Gallina
Servings: 4

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

  • 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.
  • 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).
  • Blend the Sauce Ingredients: Transfer the cooked onion and ají mixture to a blender. Blend until smooth and creamy.
  • 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.
  • Prepare the Accompaniments: While the sauce is simmering, steam the potatoes until tender. Slice the hard-boiled eggs and black olives.
  • 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.

Notes

3 WW points per serving.

Nutrition

Serving: 288g | Calories: 266kcal | Carbohydrates: 14g | Protein: 38g | Fat: 5.4g | Saturated Fat: 1.8g | Cholesterol: 71mg | Sodium: 1132mg | Potassium: 451mg | Fiber: 1.4g | Sugar: 6.7g | Calcium: 156mg | Iron: 1.1mg