The diversity found in Peruvian cuisine is largely the result of the coexistence of Inca and Spanish ingredients and techniques, established in Peru during the time of Conquest.
The always sought-after dish of Aji de Gallina is the result of this union. A stew with a slightly salty flavor, but with a sweet past.
The Origin
The origins of the dish date back to a dessert called menjar blanc from Catalan cuisine, which dates to the 14th century. Brought to Peru by Spanish conquerors, the original Catalan food was a kind of sweet stew made with adult chicken breast, almonds, and sugar.
However, legend says that it was not a clever Catalan or Peruvian indigenous chef who created one of the most popular Peruvian chicken dishes today: the credit goes to the slaves of the conquistadors.
How it's prepared
Over time, the current recipe became known as Aji de Gallina after incorporating the quintessential Peruvian ingredients of yellow Aji and potatoes.
The other ingredients include evaporated milk and slices of white bread or bread crumbs to achieve the proper consistency.
This dish is a perfect example of the power of simplicity. It hails from humble beginnings, but now holds an important place in Peruvian cuisine.
There is some debate about which type of nut to use: some opt for almonds, others for walnuts, but the walnut is the most common.
