Ají de gallina

You can help expand this article with text translated from the corresponding article in Spanish. (September 2020) Click [show] for important translation instructions. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Ají de gallina]]; see its history for attribution. You may also add the template {{Translated|es|Ají de gallina}} to the talk page. For more guidance, see Wikipedia:Translation.

Ají de gallina

Alternative names	Ají de pollo
Type	Stew
Course	Main course
Place of origin	Peru
Associated cuisine	Peruvian
Invented	16th century[1]
Main ingredients	Ají amarillo, sofrito
Ingredients generally used	bread, milk, cheese, nuts
Variations	Turkey[1] Canned tuna[1]
Cookbook: Ají de Gallina   Media: Ají de gallina

Ají de gallina is a Peruvian chicken stew. The dish is considered a popular Peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in English.^[2] Ají de gallina is composed of a sofrito base made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock. The stew is then thickened with bread soaked in milk or evaporated milk, cheese such as parmesan, and ground nuts such as pecans or walnuts. Ají amarillo ("yellow chili") is a mildly spicy pepper native to South America, common in many Peruvian cuisine dishes. Ají de gallina is typically served with boiled potatoes and white rice, and garnished with black olives and hard-boiled egg.^[3]

Aji de gallina is believed to have evolved from manjar blanco or white dish, a combination of ground almonds, milk, sugar, and chicken or fish, first introduced to Spain by the Moors prior to the Reconquista.^[4][5] While in Europe white dish became a dessert after the Middle Ages (see blancmange), in colonial Peru the stew was combined with indigenous chili peppers to form a savory entrée. Oral histories say it was created by former chefs to the French aristocracy fleeing the French Revolution and finding new employment in the Viceroyalty of Peru.^[6] It was created using leftover chicken and potatoes, and other variants include using turkey or canned tuna.^[1]

• List of chicken dishes
• List of stews

• Media related to Ají de gallina at Wikimedia Commons

This Peruvian cuisine-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e