Description
A flavorful twist on the traditional Aji de Gallina, this low-carb version is perfect for those looking to enjoy a delicious meal without the extra carbs.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup chicken broth
- 1/2 cup unsweetened almond milk
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons aji amarillo paste (or substitute with yellow bell pepper puree)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the aji amarillo paste and ground cumin, cooking for another 2 minutes to combine the flavors.
- Pour in the chicken broth and almond milk, stirring well. Bring the mixture to a simmer.
- Add the shredded chicken, mayonnaise, and grated Parmesan cheese. Mix until everything is well combined and heated through, about 5 minutes.
- Season with salt and pepper to taste. If the sauce is too thick, add a little more chicken broth or almond milk to reach your desired consistency.
- Serve hot, garnished with chopped parsley.
Notes
- For a spicier version, add a pinch of cayenne pepper or a few slices of jalapeño to the sauce.
- Serve over a bed of cauliflower rice for a complete low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 0g
- Sodium: varies
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies