Low Carb Peruvian Creamed Chicken--aji de la gallina (Paleo-mod)

This may just be the best damn thing I've ever made. Even as I type, my boyfriend it literally bowing at my feet and worshiping my kitchen prowess.

A few days ago, my co-worker let me taste an absolutely spectacular Peruvian dish called aji de la gallina. The recipe seemed step-heavy but easy enough. The only problem is that the traditional recipe requires about 1/2 loaf of white bread as a thickener for the creamy base. With my crazy pre-diabetic body, I would probably go into some sort of sugar infused shock if I follow this recipe.

That said, here's my low carb recipe that can easily be Paleo modified with just 1 ingredient. Substitute the Parmesan for nutritional yeast. Admittedly it wasn't as spectacular as the original but PRETTY DAYUM TASTY! If you can handle the real deal then by all means do so. If not, this recipe is pretty banging.

Ingredients (Serving Size 3 Greedy People | 4 Normal People):

• Shredded Boiled Chicken Breast (2 large pieces)
• 1 red Onion
• 3 gloves or Garlic
• 4 tablespoons of Parmesan (or a couple spoons of nutritional yeast)
• 1 can of creamy Coconut milk
• 1/3 cup of Cashews(soaked)
• 2 tablespoons of Paprika
• 2 tablespoons of yellow aji paste(I couldn't find this unfortunately and ended up using grounded red aji peppers--the flavor is not the same...le sigh)

Steps:

1. Fill large pot with about 8 cups of water, 1/2 onion and a dash of salt, bring to a boil. Lower the heat to simmer for 20 minutes. Remove chicken and allow this to cool. Once cool, shred chicken by pealing the fibers away (like Twizzlers!)
2. Heat oil on a skillet then add 1/2 diced red onion. Cook until translucent. Add minced garlic,
3. Blend coconut milk and cachews together until smooth
4. Add coconut milk, cashews, paprika, shredded chicken, Parmesan, aji and salt to taste. Let this simmer for about 10 minutes. The sauce should be thick and creamy.
5. Serve over rice (or cauliflower rice) with a hard boiled egg on top.