This Peruvian Chicken Stew (Ají de Gallina) Is Famous Comfort Food

Ají de gallina is a well-liked Peruvian dish comprised of shredded hen cooked in a creamy sauce of onions, yellow ají peppers, evaporated milk, bread, soda crackers, Parmesan cheese, and some nuts. It is often served with boiled eggs, steamed potatoes, and white rice.

In this more healthy model, we’ll use plain Greek yogurt as an alternative of evaporated milk. We’ll maintain a little bit of Parmesan for taste, and substitute cornstarch for the bread as a thickener. This lighter model of ají de gallina can have you licking your fingers with out guilt.

Why must you do this more healthy Ají de Gallina?

Expanding your culinary horizons with iconic dishes from completely different cultures is a superb expertise. Peruvian delicacies is the most effective of Latin America, and ají de gallina is the proper introduction. Here’s why our ají de gallina deserves a spot in your menu:

1. It’s more healthy! It incorporates fewer energy and factors than conventional recipes by utilizing Greek yogurt for a pleasant creaminess with out the additional fats.
2. It’s adaptable.: Don’t fret in case you can’t discover contemporary ají amarillo peppers. Many Latin specialty markets carry ají amarillo paste, which works simply as effectively and simplifies the preparation.
3. It’s decadent. With its pleasant creaminess, protein punch, and vibrant flavors, ají de gallina is a must-try for any meals fanatic.

Preparation Time: 20 minutes

Cooking Time: half-hour

Servings: 4

Serving Size: 300 g (aji de gallina- with out the accompaniments)

3 WW Points Per Serving. You can view the recipe on the WW App right here. (WW login required.)

Ingredients

For the Sauce:

• 1 teaspoon olive oil
• 2 medium onions, finely chopped (about 2 cups or 300 g)
• 3 garlic cloves, minced
• 3-4 contemporary ají amarillo peppers, chopped or 4 tablespoons ají amarillo paste
• 1 tablespoons cornstarch (8 g) + 2 tablespoons water
• 1 cup plain Greek yogurt (245 g)
• 2 tablespoons grated Parmesan cheese (10 g)
• 1/2 cup cottage cheese, low fats (120 g)
• 1/4 cup cashews, finely chopped (non-obligatory) (30 g)
• 2 cups shredded hen breast (300 g)
• Salt and pepper to style

For Serving:

• 4 medium potatoes, steamed and sliced
• 4 cups cooked white rice (600 g)
• 2 hard-boiled eggs, sliced
• 1/4 cup black olives, pitted and sliced (40 g)
• Lettuce leaves

Instructions

1. Prepare the Sauce Base: Heat the olive oil in a big pan over medium warmth. Add the chopped onions and sauté till they develop into tender and translucent, about 5-7 minutes. Add the minced garlic and aji amarillo peppers chopped. Continue to prepare dinner for an additional 3-4 minutes, stirring ceaselessly, till the combination is aromatic.
2. Thicken the Sauce: In a small bowl, combine the cornstarch with water to create a slurry. Pour the slurry into the pan and stir constantly till the sauce begins to thicken. Add the Greek yogurt, Parmesan cheese, cottage cheese, and cashews (if utilizing).
3. Blend the Sauce Ingredients: Transfer the cooked onion and ají combination to a blender. Blend till easy and creamy.
4. Return to the Pan and Add Chicken: Pour the blended sauce again into the pan. Fold within the shredded hen breast. Season the combination with salt and pepper to style. Let it simmer on low warmth for an additional 5 minutes to make sure the hen is heated by and the flavors meld collectively. Taste and season with salt and pepper.
5. Prepare the Accompaniments: While the sauce is simmering, steam the potatoes till tender. Slice the hard-boiled eggs and black olives.
6. Assemble the Dish: On every plate, place a number of leaves of lettuce. Add a portion of steamed potato slices. Spoon the ají de gallina sauce over the potatoes. Garnish with slices of hard-boiled eggs and black olives.

Variations and Substitutions

1. Ají de Carne: For a variation, attempt utilizing beef as an alternative of hen. The course of is analogous, and the result’s simply as scrumptious.
2. Nuts: Swap out cashews for different nuts like almonds or walnuts, relying in your desire or what you might have available.
3. Thickener: Instead of cornstarch, you should utilize arrowroot powder or tapioca starch as a thickening agent.
4. Yogurt: If Greek yogurt isn’t accessible, common plain yogurt or plant-based yogurt can be utilized in its place.

Tips and Tricks for Making Healthy Ají de Gallina

1. Prepare Vegetables Properly: Chop the greens into giant items. They simply must be sautéed and can later be blended, so precision isn’t essential right here.
2. Avoid Overcooking the Sauce: Dairy-based sauces can curdle if cooked for too lengthy. Heat the sauce simply sufficient to thicken it, then take away it from the warmth to take care of its creamy consistency.
3. Incorporate Toppings: Sliced hard-boiled eggs and black olives are conventional toppings in Peruvian delicacies. They add each taste and visible attraction to the dish.
4. Use Fresh Ingredients: Fresh ají amarillo peppers, if accessible, add the most effective taste. If not, the paste is a superb substitute.
5. Season to Taste: Adjust the seasoning as you go. Everyone’s style is completely different, so be certain that to style the sauce and hen combination as you put together it.