The diversity found in Peruvian cuisine is largely the result of the coexistence of Incan and Hispanic ingredients and techniques, established in Peru during the Conquest era.
The ever-cherished dish of Ají de Gallina is the outcome of this union. A stew with a slightly salty flavor, yet with a sweet past.
The Origin
The origins of the dish trace back to a dessert called menjar blanc from Catalan cuisine, dating to the 14th century. Brought to Peru by Spanish conquistadors, original Catalan food was a kind of sweet stew made with mature chicken breast, almonds, and sugar.
However, legend says that it was not a clever Catalan chef or a Peruvian indigenous person who created one of today’s most popular Peruvian chicken dishes: the slaves of the conquistadors deserve the credit.
How It’s Prepared
Over time, the current recipe evolved into what is now known as Ají de Gallina after incorporating the quintessential Peruvian ingredients of yellow chili pepper (ají amarillo) and potatoes.
The other ingredients include evaporated milk and slices of white bread or bread crumbs to achieve the right consistency.
This dish is a perfect example of the power of simplicity. It stems from humble beginnings but now holds an important place in Peruvian cuisine.
There is some debate about which type of nut to use: some prefer almonds, others walnuts, but the nut most commonly used is the walnut.
