Ají de gallina is a traditional Peruvian dish, originating from the coastal region of Peru. It is considered one of the most popular foods in that country and has become a staple for many Peruvians.
The name literally translates to “chicken chili pepper” because it consists mainly of chicken with puréed peppers and yellow chili as its main ingredient. This dish can be found in many homes all over Peru and prepared by both professional chefs and home cooks alike.
The original recipe of aji de gallina includes milk, bread, and rice. But today I’m opting for a healthier recipe with macadamia milk (optional) or chicken broth, gluten-free bread, or quinoa.
How to Make Ají De Gallina Chicken in Spicy Sauce?
This Peruvian dish is a spin on the traditional Ají de Gallina. Let’s see how you can make it!
Note: I use organic ingredients and grass-fed meats as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.
This dish can be served with quinoa/rice or boiled potatoes/sweet potatoes, and vegetables.
I hope you enjoyed my take on this dish. You can reduce the amount of Peruvian yellow chili if it’s not your preferred spice level, but don’t forget to add in some parsley as a decoration.
You can find this delicious, thyroid-friendly dish, along with many more recipes, in “My Healthy Cookbook.” Coming soon.
