AI-generated photo.
Peruvian · Peru
Aji de gallina
Also called ají de gallina
Aji de gallina, a dish from Peru (ají de gallina).
Pai editors’ mark 4 / 5
Plan, list, and collections
Aji de gallina is cooked in Peru as its own dish. Shred the chicken into a pepper and walnut sauce thickened with bread and milk. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
67
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 37%
- Carbs 29%
- Fat 35%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 39.9 g of protein in the serving.
Watch · Low sodium
About 836 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Suits · Gentle when sick
Mild, not fried, and not a very rich plate. Comfort, not a treatment.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Chicken breast144 kcal
- Country bread109 kcal
- Walnuts68 kcal
- Whole milk54 kcal
- Parmesan39 kcal
- Yellow onion18 kcal
Glycemic load
Estimated glycemic load for this count: 19.8. The bands come from the ingredient table.
Portion
One serving, as written, is about 433 kcal.
Allergens. Gluten, Milk, Tree nuts, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 433 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 433 kcal | 22% |
| Protein | 39.9 g | 80% |
| Carbohydrate | 30.9 g | 11% |
| Fiber | 2.3 g | 8% |
| Total sugars | 8.4 g | 17% |
| Fat | 16.6 g | 21% |
| Saturated fat | 4.7 g | 24% |
| Cholesterol | 105 mg | 35% |
| Sodium | 836 mg | 36% |
| Potassium | 710 mg | 15% |
| Calcium | 276 mg | 21% |
| Iron | 2.4 mg | 13% |
| Magnesium | 81 mg | 19% |
| Zinc | 2.2 mg | 20% |
| Vitamin A | 71 mcg | 8% |
| Vitamin C | 3.7 mg | 4% |
| Vitamin D | 1 mcg | 5% |
| Vitamin E · estimate | 1.7 mg | 11% |
| Vitamin K | 1 mcg | 1% |
| Thiamin (B1) | 0.5 mg | 42% |
| Riboflavin (B2) | 0.6 mg | 44% |
| Niacin (B3) | 13.8 mg | 86% |
| Vitamin B6 | 1.2 mg | 71% |
| Folate | 70 mcg | 18% |
| Vitamin B12 | 0.9 mcg | 36% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Protein is high enough to make the meal satisfying.
- Sodium is on the higher side. The swaps below pull it down.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
- Chicken breast3 breasts480 g
Cayenne1 tsp2 g
Country bread4 slices160 g
Whole milk1.5 cups350 ml
Walnuts0.33 cup40 g
Parmesan0.5 cup40 g
Yellow onion1 onion180 g
Kosher salt1 tsp4 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Set a heavy pot over medium heat. For Aji de gallina, start here: shred the chicken into a pepper and walnut sauce thickened with bread and milk.
AI-generated photo.
2Shred the chicken into a pepper and walnut sauce thickened with bread and milk.
Cook 30 min
AI-generated photo.
3The liquid should be quiet and the center tender. Stop when this is true of Aji de gallina: Shred the chicken into a pepper and walnut sauce thickened with bread and milk.
AI-generated photo.
4Ladle it into warm bowls. Aji de gallina is eaten in Peru as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Aji de gallina is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.
If it goes wrong
- Aji de gallina looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Aji de gallina spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Aji de gallina, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Aji de gallina is cooked by simmer in Peru. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: Gluten, Milk, Tree nuts, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.