peruvian

Aji de Gallina with Rice and Walnuts

This simmered dish pairs aji amarillo paste with walnuts, white rice, cooked and boneless skinless chicken breast. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

58 g Carbohydrates

26 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

147g boneless skinless chicken breast 156 kcal
13g aji amarillo paste 9 kcal
139g evaporated milk 70 kcal
18g walnuts 118 kcal
20g white bread, torn 53 kcal
7g garlic, minced 10 kcal
8g olive oil 71 kcal
123g white rice, cooked 160 kcal
98g water (for poaching and thinning sauce) 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

boneless skinless chicken breastwater (for poaching and thinning sauce)salt
Poach chicken in simmering water with a pinch of salt until cooked through, 12 to 15 minutes. Remove, cool slightly, then shred; reserve 120 g cooking liquid.
aji amarillo pasteevaporated milkwalnutswhite breadgarlic
In a blender, puree evaporated milk, walnuts, bread, aji amarillo paste, and garlic until smooth.
olive oilwater (for poaching and thinning sauce)
Heat olive oil in a skillet over medium. Cook the sauce base 3 to 4 minutes, stirring, until it thickens slightly.
boneless skinless chicken breastwater (for poaching and thinning sauce)saltblack pepper
Stir in shredded chicken and enough reserved cooking liquid to make a creamy sauce. Simmer 3 to 5 minutes; season with salt and pepper.
white rice
Serve over warm cooked rice.