Lima-Style Aji de Gallina

This version captures the rich, creamy essence of a Peruvian staple using wholesome fats and minimally processed ingredients.

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Ingredients

  • 1 lb organic chicken breast
  • 2 tbsp avocado oil
  • 1 organic yellow onion, finely diced
  • 4 cloves organic garlic, minced
  • 1/2 cup organic Ají Amarillo pepper paste
  • 1/4 cup toasted walnut pieces
  • 1/2 cup organic whole milk
  • 1 tsp organic ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp nutmeg
  • 1/4 cup toasted almond flour
  • Sea salt and cracked black pepper to taste
  • Optional: 3 hard-boiled eggs, sliced for garnish

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Avocado oil
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Toasted almond flour Shop →
Organic bone broth
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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Place chicken breasts in a pot of water with a pinch of salt. Simmer until fully cooked (about 15-20 minutes). Drain and shred into bite-sized pieces.
  2. In a large skillet, heat the avocado oil over medium heat.
  3. Add diced onion and sauté until translucent, about 6-8 minutes.
  4. Stir in the minced garlic, Ají Amarillo paste, cumin, paprika, and nutmeg. Cook for another 3 minutes to develop flavors.
  5. Add the shredded chicken and toasted walnuts to the skillet, tossing to coat well with the sauce.
  6. Reduce heat to low. Pour in the organic milk and stir in the almond flour gradually until the sauce thickens to a creamy consistency.
  7. Season with sea salt and black pepper. Simmer for 5 minutes while stirring occasionally.
  8. Serve warm, garnished with hard-boiled egg slices if desired.

FAQ

Is this recipe gluten-free?

Yes, substituting almond flour for traditional breadcrumbs makes this dish naturally gluten-free.

Can I make this dairy-free?

Absolutely. You can swap the organic milk for an unsweetened cashew-based cream to maintain the authentic texture.

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