Anti Inflammatory Peruvian Aji de Gallina
This Peruvian classic is rich, warming, and deeply satisfying — a creamy golden sauce draped over tender shredded chicken, served over hearty brown rice with hard-boiled eggs and briny Kalamata olives on the side. The sauce gets its velvety body from blended walnuts and whole-grain bread, both of which bring genuinely nourishing qualities to the dish rather than just acting as filler. Turmeric and cumin do serious flavor work here, and turmeric in particular is a cornerstone ingredient in anti-inflammatory eating, so it earns its place beyond just adding color. Extra virgin olive oil shows up twice — once for sautéing and once stirred into the finished sauce — which keeps the fat profile in line with a whole-foods, inflammation-conscious approach. The chicken is gently poached in low-sodium broth, keeping things clean and letting you use that same liquid to build the sauce, so nothing goes to waste. Aji amarillo paste gives the dish its signature fruity heat without relying on anything processed or inflammatory. This makes four generous servings, so it's a great option for a weeknight dinner that actually delivers on both comfort and intention.
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 4 cups low-sodium chicken broth
- 1 tsp salt
- 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 tipChoose 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
- 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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