Aji de gallina
Aji de Gallina
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins

(Gluten-free, dairy-free, can be Whole30)

Servings: 12
  • 1 kg skinless chicken breast
  • 2 carrots chopped
  • 1 onion coarsely chopped
  • 2 cloves garlic
  • 2 L water
  • 1 loaf gluten-free white bread crusts removed and cubed
  • 1 tin dairy-free evaporated milk approx 350mL
  • 1/2 cup grated parmesan cheese
  • 1/4 cup walnut pieces
  • 1 tsp vegetable oil
  • 2 cloves garlic minced
  • 1 onion chopped
  • 2 tsp aji amarillo chile paste
  • 2 tsp ground turmeric
  • 4 hard-boiled eggs sliced
  1. Place chicken breasts, onion, carrot and garlic in a large saucepan, pour in water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low and simmer until the chicken is tender, about 30 mins. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, keep the vegetables aside. Alternatively, just poach the chicken in commercial chicken stock!
  2. Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add parmesan cheese and walnuts, puree until smooth.
  3. Shred the cooled chicken.
  4. Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and chopped onion, cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
  5. Serve garnished with hard-boiled egg slices.
Recipe Notes

To make this dairy-free:

Substitute almond milk for evaporated milk (approx 250mL)

Substitute homemade parmesan cheese (1/2 cup brazil nuts, 1/8 cup nutritional yeast, 1 tsp garlic salt processed to form fine crumbs)

To make this Whole30 compliant:

Substitute the evaporated milk, parmesan cheese and bread mixture with coconut cream and nutritional yeast (see suggestions in the text)