Vegan Aji de Gallina
A creamy, comforting Vegan Aji de Gallina made with plant-based chicken and aji amarillo paste. Authentic Peruvian flavor with a fully vegan twist.
Ingredients
For the base:
- 2 tbsp Avocado Oil
- 1 Medium Yellow Onion, roughly chopped
- 5 cloves Garlic, minced
- ¼ cup Pecans, chopped
- 1 ¼ cup Non-Spicy Aji Amarillo Paste, see blog post for exact product recommendation
- ¼ tsp Sea Salt, this recipe is already pretty salty, so start with a pinch and increase if desired
- ¼ tsp Black Pepper
- 1 tsp Cumin Powder
- 2 tsp Dried Oregano
For the creamy bread mixture:
- ½ cup Full-Fat Coconut Milk
- ½ cup Vegan Chicken Broth
- 1 Thick Slice Sourdough Bread
- 3 tbsp Nutritional Yeast
For the broth:
- ½ - 1 cup Water
For the vegan chicken:
- 1 8oz Bag Plain Daring Chicken, see blog post for alternatives
To serve:
- 3 Baby Potatoes, boiled and halved
- 1 cup White Rice, cooked in water
- 6 Black Olives, pitted
- Fresh Parsley, finely chopped
- Pecans, chopped
Instructions
Prepare the chicken:
- While you prep the ingredients, let the bag of frozen Daring sit out to slightly defrost. In a nonstick pan over medium heat, cook the entire bag of Daring until browned on both sides (about 5–6 minutes total). Let cool slightly, then chop or shred into tiny pieces.
Make the chili base:
- In a pan over low heat, warm the oil. Add onion and garlic, and sauté until soft and translucent, about 5 minutes. Stir in the chopped pecans and aji amarillo. Season with salt and pepper. Add cumin and oregano and cook for another 2–3 minutes. Remove from heat.
Make the bread mixture:
- Blend the chili/onion/nut mixture with the bread, coconut milk, veggie stock, and nutritional yeast until smooth and creamy.
Assemble the chili:
- Pour the blended sauce into a pan over medium heat. Stir in the 1/2 cup water and the cooked and chopped Daring Chicken. Simmer for 8–10 minutes allowing the sauce to reduce, adding more water if the sauce thickens too much. The consistency should be rich and velvety.
Prep the potatoes and rice:
- While the chili simmers, boil the potatoes until tender and halve. Cook or reheat the rice.
To serve:
- Arrange the potatoes and rice on a plate with the aji de gallina. Garnish with chopped parsley, olives, and more chopped pecans.