Monday, May 7, 2018

Ají de Gallina

Source: paleomg.com
Course: Main Course
Cuisine: American | Latin | South
Main Ingredient: Chicken
Serves:

Ingredients
  • 2 whole potato, purple Peruvian small; peeled
  • 1½ pound chicken thigh
  • 1 whole bay leaf
  • 1 teaspoon black peppercorn
  • 1 whole carrot unpeeled; cut into large chunks
  • 1 stalk celery cut into large chunks
  • 6 clove garlic minced
  • 1 knob ginger unpeeled; cut into large chunks
  • 1 whole onion, red unpeeled; cut into large chunks
  • 1 knob tumeric unpeeled; cut into large chunks
  • 1 whole onion, yellow diced
  • ¼ cup mayo or shredded parmesan cheese
  • ½ cup walnut finely chopped
  • 2 tablespoon EVOO
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 3 tablespoon ají amarillo paste
  • 1 can coconut cream 5.8oz
  •   salt & pepper to taste
  • GARNISH & SIDES
  • ¼ cup cilantro chopped
  • 4 cup cauliflower rice prepared to taste
  • 4 whole eggs boiled and peeled

Directions
  1. Place peeled potatoes in the pan and cover with water. Bring to boil, then turn down to simmer, and cook for about 20 minutes or until the potatoes are fork tender. Drain and rinse. Set aside.
  2. While potatoes are cooking, add one cup of water and the chicken thighs to the instant pot.
  3. Place bay leaf, peppercorns, carrot, celery, half of the garlic, ginger, red onion and tumeric on top of chicken.
  4. Cover pot, seal, and set pressure to high. Cook on manual 8-10 minutes.
  5. Quick release pressure. Remove chicken and set aside to cool.
  6. Strain veggies from stock and discard. Reserve one cup of stock and either discard or store the rest.
  7. Add ½ cup of the stock, ½ of the chopped onion, mayo (or Parmesan cheese if Primal) and walnuts to blender; purée until smooth.
  8. Heat oil in a large saucepan over medium heat. Stir in garlic and remaining onion; cook until the onion has softened and turned translucent, about 5 minutes. Add the ají amarillo, salt, pepper, cumin, oregano, and turmeric and continue to sauté until all the spices are mixed well.
  9. Add shredded chicken.
  10. Pour in purée from blender and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick.
  11. Add coconut cream, mix well, reduce heat and cook until the mixture begins to simmer.
  12. Serve with slices of cooked potatoes and a side of cauliflower rice; garnish with hard-boiled egg slices and cilantro.

Nutrition Estimate per Serving

  • Net Carbs: 19g
  • Calories: 634
  • Protein: 46g
  • Carbohydrate: 24g
  • Fat: 41g
  • Fiber: 5g

Projects & Goals
All recipes maintained on
Plan To Eat

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