Low Sodium Peruvian Aji de Gallina

Total time1 hr 20 min

Prep time25 min

Cook time55 min

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Ingredients

4 servings

For the chicken

2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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4 cups low-sodium chicken broth
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the sauce

3 tbsp extra virgin olive oil, divided
1 medium yellow onion, finely diced
4 cloves garlic, minced
3 tbsp aji amarillo paste
1 tsp ground turmeric
1 tsp ground cumin
¾ cup raw walnuts
2 slices whole-grain bread, crusts removed, torn into pieces
½ cup reserved poaching broth
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

2 cups brown rice, cooked according to package directions
4 large eggs, hard-boiled and halved
¼ cup kalamata olives, pitted and halved
Omit this
This ingredient likely doesn’t work for the diet.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the chicken thighs in a large pot or Dutch oven and pour in the chicken broth. Season with 1 tsp salt and ½ tsp black pepper. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook, partially covered, for 25–30 minutes, until the chicken reaches 165°F (74°C) at the thickest part not touching bone.
2
Transfer the chicken to a cutting board and let it cool for 10 minutes. Reserve 1½ cups of the poaching broth (set aside ½ cup for the sauce blend and keep 1 cup for adjusting the sauce later). Once cool enough to handle, remove and discard the skin and bones, then shred the meat into bite-sized pieces.

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