Low Fat Aji de Gallina

Delight in the rich and comforting flavors of Peru with this healthier twist on a classic—Low Fat Aji de Gallina. This creamy, spicy chicken stew is made with tender shredded chicken simmered in a velvety sauce crafted from aji amarillo paste, low-fat evaporated milk, Greek yogurt, and whole grain bread, delivering all the decadence with less guilt. Heart-healthy olive oil, finely chopped walnuts, and freshly grated Parmesan add layers of texture and nuttiness, while boiled eggs, black olives, and fluffy white rice provide the perfect finishing touches. Easy to prepare in under an hour, this guilt-free treasure is ideal for anyone seeking a lighter take on traditional Peruvian cuisine.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Skinless chicken breasts
• 4 cups Low sodium chicken broth
• 1 tablespoon Olive oil
• 1 medium Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 3 tablespoons Aji amarillo paste
• 1 can (12 oz) Low-fat evaporated milk
• 2 pieces Whole grain bread slices
• 1 cup Low-fat Greek yogurt
• 0.25 cup Walnuts, finely chopped
• 0.25 cup Freshly grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cups Cooked white rice
• 2 pieces Boiled eggs, sliced
• 0.25 cup Black olives, pitted and sliced

Directions

Step 1

Begin by placing the chicken breasts in a large pot. Add the low sodium chicken broth to cover the chicken and bring to a boil.

Step 2

Once boiling, reduce the heat to low and let it simmer for about 20 minutes or until the chicken is cooked through.

Step 3

Remove the chicken from the broth (reserve the broth), let it cool slightly, then shred the chicken using two forks.

Step 4

In a separate large pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic; sauté until the onion is translucent.

Step 5

Add the aji amarillo paste to the pan and cook for about 2 minutes, stirring constantly to ensure it doesn’t burn.

Step 6

In a blender, soak the slices of whole grain bread in 1 cup of the reserved chicken broth. Once soaked, add the contents to the blender with the low-fat evaporated milk and blend until smooth.

Step 7

Pour the bread-milk mixture into the pan with the onion and aji amarillo. Stir well to combine, simmering gently and adding 1-2 more cups of the reserved broth to reach a creamy consistency as needed.

Step 8

Incorporate the shredded chicken into the sauce with the low-fat Greek yogurt, finely chopped walnuts, freshly grated Parmesan cheese, salt, and black pepper. Mix gently to combine.

Step 9

Simmer the mixture over low heat for 10 minutes, allowing the flavors to meld. Add more broth if the mixture becomes too thick.

Step 10

Serve the low-fat Aji de Gallina over a bed of cooked white rice, garnished with sliced boiled eggs and black olives.

Nutrition Facts

Serving size	(2871.8g)

Amount per serving	% Daily Value*
Calories	2860.1

Total Fat 101.1g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 773.2mg	0%
Sodium 8275.7mg	0%
Total Carbohydrate 268.1g	0%
Dietary Fiber 15.7g	0%
Total Sugars 78.1g
Protein 218.1g	0%

Vitamin D 359.2IU	0%
Calcium 1828.6mg	0%
Iron 18.3mg	0%
Potassium 3696.0mg	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: 31.9%

Protein: 30.6%

Carbs: 37.6%