Low Sodium Aji de Gallina

Experience the vibrant flavors of Peru with this Low Sodium Aji de Gallina, a healthier twist on the classic dish that doesn’t compromise on taste. This creamy chicken stew showcases the rich, spicy zest of aji amarillo paste balanced by the nutty depth of walnuts and the silky texture of a bread-evaporated milk mixture. Perfectly seasoned to highlight its natural ingredients without excess salt, this recipe is served over fluffy cooked quinoa, making it both nutritious and satisfying. Topped with hard-boiled quail eggs and briny Kalamata olives, each bite offers layers of flavor and texture. Ideal for those watching their sodium intake, this dish is a wholesome, indulgent way to enjoy traditional Peruvian comfort food.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 4 cups water
• 1 medium, chopped onion
• 3 minced garlic cloves
• 3 tablespoons aji amarillo paste
• 1 cup evaporated milk
• 2 slices, crusts removed bread
• 2 tablespoons olive oil
• 0.25 cup, finely chopped walnuts
• 1 cup low sodium chicken stock
• 0.5 teaspoon ground black pepper
• 6 hard-boiled quail eggs
• 0.25 cup, pitted Kalamata olives
• 2 cups cooked quinoa

Directions

Step 1

Place the chicken breasts in a pot with 4 cups of water. Bring to a boil, reduce to a simmer, and cook for about 20 minutes or until the chicken is cooked through.

Step 2

Remove the chicken breasts from the water, let them cool, then shred them using two forks. Set aside.

Step 3

In the same pot, add the low sodium chicken stock to the remaining chicken cooking liquid.

Step 4

Soak the bread slices in the evaporated milk until soft. Transfer to a blender and blend until smooth.

Step 5

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 6

Stir in the minced garlic and aji amarillo paste, and cook for another 2 minutes until fragrant.

Step 7

Reduce the heat to low and add the blended bread mixture to the pan. Stir continuously to prevent sticking.

Step 8

Mix in the chopped walnuts, shredded chicken, and the black pepper. Stir well to combine and let simmer for 10 minutes, stirring occasionally.

Step 9

Ensure the mixture is creamy, adjusting the thickness as necessary by adding more chicken stock if needed.

Step 10

Serve hot over cooked quinoa, garnished with halved quail eggs and Kalamata olives.

Nutrition Facts

Serving size	(2495.4g)

Amount per serving	% Daily Value*
Calories	1955.6

Total Fat 88.2g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 19.1g
Cholesterol 672.5mg	0%
Sodium 2502.0mg	0%
Total Carbohydrate 168.5g	0%
Dietary Fiber 23.7g	0%
Total Sugars 45.0g
Protein 126.5g	0%

Vitamin D 273.6IU	0%
Calcium 1172.5mg	0%
Iron 15.0mg	0%
Potassium 2957.3mg	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: 40.2%

Protein: 25.6%

Carbs: 34.1%