Ají de Gallina
Special and traditional Peruvian chicken stew in a spicy, nutty Parmesan cheese sauce with walnuts, served with white jasmine rice, Peruvian corn, boiled eggs, and potatoes.
- Chicken breast
- Onion
- Garlic
- Ají amarillo peppers
- Bread
- Milk
- Parmesan cheese
- Walnuts
- Vegetable oil
- Chicken broth
- Potatoes
- Eggs
- Salt and pepper
- Rice (for serving)
- Black olives (for garnish)
- Fresh parsley or cilantro (for garnish)
When serving a Ají de Gallina from a Delicacecy delivery platter, follow these steps to maintain its flavor and presentation:
PREHEAT
You can reheat both the Aji de Gallina and the rice in a water bath, a chafing dish, a steamer, or a microwave oven.
Ají de Gallina is a traditional Peruvian dish with roots tracing back to the influence of Spanish and African cuisine during the colonial period. This creamy and mildly spicy chicken stew is made with shredded chicken simmered in a sauce of ají amarillo peppers, bread soaked in milk, cheese, and walnuts. The dish is often thickened with bread crumbs or crackers, giving it a rich texture and flavor. The name "Ají de Gallina" translates to "chili chicken," referring to the ají peppers that give it its distinct yellow color and subtle heat. Typically served with boiled potatoes, rice, and olives, Ají de Gallina is a comforting and flavorful dish that showcases the fusion of indigenous and foreign culinary traditions in Peruvian cuisine.