Ají de Gallina: A Peruvian Gastronomic Treasure

Peru stands as a culinary reference worldwide, where each dish in its vast repertoire delights with extraordinary flavors. Among the most beloved delights for Peruvians is the traditional ají de gallina, whose origin is as fascinating as its taste.

Colonial Origins

Ají de gallina has its roots in the colonial era when it arrived in Peru in the form of a Spanish dish known as Manjer Blanc. This dish, a sweet blend of chicken, sugar, nuts, almonds, and rice, was also enjoyed in Spain to this day.

Transformation and Evolution

Upon reaching Peruvian lands, ají de gallina underwent a notable transformation. Although chicken breast, nuts, and rice remained as main ingredients, sugar and almonds were replaced by ají amarillo and pecans, giving the dish its characteristic color and flavor.

The Popularization of the Dish

Since 1839, ají de gallina has won the hearts of Peruvians with its vibrant yellow color and unmistakable flavor. Over the years, it has evolved to include ingredients such as milk, onion sofrito, egg, and potatoes, with chicken being the preferred choice for most families.

Ají de Gallina in Peruvian Cuisine

The versatility of ají de gallina has led to its incorporation into various recipes, such as Ají de Gallina Tequeños and Ají de Gallina Empanadas, where its stew becomes an exquisite filling.

Traditional Recipe of Ají de Gallina

For those who wish to enjoy the authentic taste of ají de gallina at home, we share the recipe recommended by Gastón Acurio, an emblematic figure of Peruvian gastronomy:

1. Boil two skinless chicken breasts (or chicken) in two cups of water with a pinch of salt. Reserve the broth.
2. Blend fresh ají amarillo and let it rest.
3. In a skillet with hot oil, cook chopped onion and crushed garlic. Add the blended ají amarillo.
4. Blend the reserved chicken (or chicken) broth with slices of bread.
5. Add ground nuts and pecans to the onion and ají sofrito. Then, add the mixture of broth and blended bread.
6. Combine with shredded chicken (or chicken), evaporated milk, parmesan cheese, and white pepper.
7. Serve with boiled potatoes or rice and garnish with parsley.

Absolutely! Enjoying an authentic experience of Peruvian cuisine is something I wouldn’t want to miss. I’d love to try the delicious ají de gallina at Se Llama Peru in Utah! I’m excited about the opportunity to be seduced by the unique flavors and culinary secrets that Chef Luis has to offer. See you soon to discover the pleasure of true Peruvian food at Se Llama Peru!