Dish

Aji de gallina

Aji de gallina is made by cooking chicken in a flavorful broth, and then shredding it. The shredded chicken is then mixed with a creamy sauce made from milk, bread, and aji amarillo peppers. The sauce is seasoned with garlic, onion, and other spices, and then poured over the chicken. The dish is typically served with boiled potatoes and rice, and garnished with olives and hard-boiled eggs.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Aji de gallina is a traditional Peruvian dish that has been enjoyed for centuries. It is believed to have originated in Lima, and was originally made with hen instead of chicken. Today, the dish is a staple of Peruvian cuisine, and is enjoyed by people all over the world.

Dietary considerations

Aji de gallina is a high-calorie dish that is best enjoyed in moderation. However, it is a good source of protein and vitamins, thanks to the chicken and the vegetables in the sauce.

Variations

There are many variations of aji de gallina, including versions that use different types of peppers or that add other vegetables like carrots or peas. Some recipes also call for the addition of cheese or nuts to make the dish even richer.

Presentation and garnishing

To make aji de gallina look even more appetizing, garnish it with sliced olives and hard-boiled eggs. You can also sprinkle some chopped parsley or cilantro on top for added flavor.

Tips & Tricks

To make the dish even more flavorful, try adding some toasted nuts like almonds or walnuts to the sauce. This will add some crunch and nuttiness to the dish.

Side-dishes

Aji de gallina is typically served with boiled potatoes and rice, which help to soak up the creamy sauce. A simple green salad or steamed vegetables can also be served on the side to add some freshness to the meal.

Drink pairings

Aji de gallina pairs well with a crisp white wine like Sauvignon Blanc or Chardonnay. If you prefer red wine, a light-bodied Pinot Noir or Beaujolais would also work well.