Dairy-Free Aji de Gallina

Experience the bold flavors of Peru with this Dairy-Free Aji de Gallina, a creamy and aromatic chicken dish reimagined without dairy. This recipe swaps traditional ingredients for unsweetened almond milk and a walnut-bread blend to create a velvety texture, perfect for those seeking a lighter, lactose-free alternative. Infused with the vibrant heat of aji amarillo paste and the earthy depth of ground cumin, this comforting stew pairs beautifully with fluffy quinoa. Topped with savory kalamata olives, hard-boiled eggs, and a sprinkle of fresh parsley, each bite is a medley of textures and flavors. Ready in just an hour, this easy, gluten-free take on a Peruvian classic is sure to impress at any dinner table!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 cloves garlic cloves
• 3 tablespoons aji amarillo paste
• 1 teaspoon ground cumin
• 3 cups chicken broth
• 1.5 cups unsweetened almond milk
• 2 slices toasted bread slices
• 0.33 cup walnuts
• 1.5 cups quinoa
• 0.25 cup kalamata olives
• 2 eggs hard-boiled eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh parsley

Directions

Step 1

Place the chicken breasts in a pot and add enough water to cover. Bring to a boil, reduce to a simmer, and cook for 20 minutes or until the chicken is cooked through.

Step 2

While the chicken is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Finely chop the onion and add it to the pan, cooking until translucent, about 5 minutes.

Step 3

Mince the garlic cloves and add them to the onion, cooking for an additional 2 minutes.

Step 4

Stir in the aji amarillo paste and ground cumin, cooking for another minute until fragrant.

Step 5

Once the chicken is cooked, remove it from the pot and shred it using two forks.

Step 6

In a blender, combine the toasted bread slices, walnuts, and about 1 cup of chicken broth. Blend until smooth.

Step 7

Add the shredded chicken, blended bread mixture, remaining chicken broth, and almond milk to the pan with the onions. Stir well to mix.

Step 8

Simmer the mixture over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper.

Step 9

Meanwhile, cook the quinoa according to package instructions to use as a base for serving the stew.

Step 10

To serve, plate some quinoa and ladle the Aji de Gallina over the top.

Step 11

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

Nutrition Facts

Serving size	(2228.6g)

Amount per serving	% Daily Value*
Calories	2650.0

Total Fat 116.7g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 24.2g
Cholesterol 706.8mg	0%
Sodium 7630.6mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 13.2g	0%
Total Sugars 15.6g
Protein 183.2g	0%

Vitamin D 235.2IU	0%
Calcium 1082.8mg	0%
Iron 23.9mg	0%
Potassium 2632.0mg	0%

*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: 39.8%

Protein: 27.8%

Carbs: 32.4%