Ají de Gallina is a typical Peruvian plate. It is usually high in carbs, as the original recipe contains bread and is served with white rice and potatoes. The recipe below is a modification where the bread is swapped out for quinoa and the chicken is served with eggs and olives. Hope you enjoy this healthier version of Ají de Gallina!
Ají de Gallina
Adapted from El Comercio
Yields 2 servings
- 6 oz of boiled chicken breast, shredded (cooked in water and vegetables like carrots and celery for flavor)
- ¾ cup or more chicken stock
- ½ small onion, diced
- 1 tsp of olive oil
- ½ cup yellow chili pepper sauce (mild or medium)
- 1 cup quinoa, cooked
- ½ cup almond milk (or milk of your preference)
- 1 tbsp parmesan cheese
- Salt and pepper to taste
- Heat the olive oil in a medium pan. Add the yellow chili pepper sauce and mix for about 3 minutes.
- Blend 1 cup of cooked quinoa with ¾ cup of chicken stock.
- Add this mix to the pan and combine with the yellow chili pepper sauce. If it’s too thick you can add more stock. Cook for 5 minutes, or until you have a creamy consistency.
- Add the shredded chicken and mix with the sauce until combined.
- Add the milk and the parmesan cheese and mix. Finally add salt and pepper to taste.
- Serve with an egg for extra protein and a couple of olives. Enjoy!
Ají de Gallina Nutrition
Nutritional information per serving (half recipe, without egg or olives): 315 calories, 8.3g fat, 22.4g total carbohydrate, 2.9g fiber, 32.6g protein