Ají de gallina
Ají de gallina is a Peruvian chicken stew. The dish is considered a type of Peruvian comfort food, composed of a red onion, garlic and ají amarillo sofrito base (aderezo) on which shredded boiled poultry, bread simmered in milk, and pecan nuts are cooked. Ají amarillo are mildly spicy peppers, basic to many Peruvian cuisine dishes. It's served with boiled potatoes, rice and black olives.[2]
 | |
| Type | Stew |
|---|---|
| Course | Main course |
| Place of origin | Peru |
| Associated national cuisine | Peruvian |
| Invented | 16th century[1] |
| Main ingredients | Chicken |
| Ingredients generally used | Turmeric |
| Variations | Turkey[1] Canned tuna[1] |
It is believed to have evolved from Moorish dishes in 16th century Peru. It was created using leftover chicken and potatoes.[1] Other variants include using turkey or canned tuna.[1]
See also
References
- Scattergood, Amy (24 June 2010). "A Recipe From the Chef: Ricardo Zarate's Aji de Gallina". L.A. Weekly. Retrieved 2 December 2018.
- "Aji de Gallina: Peruvian Spicy Creamed Chicken". The Spruce Eats. Retrieved 2 December 2018.
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