Ají de gallina facts for kids
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| Alternative names | Ají de pollo |
|---|---|
| Type | Stew |
| Course | Main course |
| Place of origin | Peru |
| Associated national cuisine | Peruvian |
| Invented | 16th century |
| Main ingredients | Chicken, ají amarillo, sofrito |
| Ingredients generally used | bread, milk, cheese, nuts |
| Variations | Turkey Canned tuna |
Ají de gallina is a delicious chicken stew from Peru. It is a very popular dish in Peru. Many people think of it as a "comfort food." The name means "chicken chili" or "hen's chili" in English.
This yummy stew is made with shredded chicken. It has a special sauce. This sauce includes a unique yellow chili pepper called ají amarillo.
Contents
What is Ají de Gallina?
Ají de gallina is a creamy, savory chicken stew. It is a main course dish in Peru. It is known for its rich flavor and smooth texture.
How Ají de Gallina is Made
To make this dish, cooks start with a base called a sofrito. This is made by cooking red onions and garlic. Then, they add the special ají amarillo peppers. These peppers give the dish its yellow color and a mild spicy taste.
Shredded chicken is added to this base. Chicken broth is also mixed in. The stew gets thick and creamy from bread soaked in milk. Sometimes evaporated milk is used too. Cheese, like Parmesan, is stirred in. Ground nuts, such as pecans or walnuts, are also added.
What is Ají Amarillo?
Ají amarillo means "yellow chili." It is a mildly spicy pepper. This pepper grows naturally in South America. It is used in many different Peruvian cuisine dishes. It gives Ají de gallina its special flavor and color.
How it's Served
Ají de gallina is usually served with boiled potatoes. It also comes with white rice. The dish is often decorated with black olives. Slices of hard-boiled egg are also placed on top.
A Bit of History
Ají de gallina has a long history. It is thought to have come from a dish called manjar blanco. This old dish was a mix of ground almonds, milk, sugar, and chicken or fish. It was first brought to Spain by the Moors a long time ago.
In Europe, manjar blanco became a sweet dessert. But in colonial Peru, it changed. People there added local chili peppers to it. This turned it into a savory main dish. Some stories say that chefs from France created it. They came to Peru after the French Revolution. They used leftover chicken and potatoes to make this new dish. Sometimes, people also make it with turkey or canned tuna.
See also
In Spanish: Ají de gallina para niños
