To understand the history of Aji de Gallina, we must go back to colonial Peru, where it originated. There, a chicken breast was placed over the fire, along with some pecans and a bit of yellow chili, which was a local spice chosen for the dish to give it a unique and characteristic touch.
What does the origin of this dish tell us?
After this, there is little evidence, but over the years, historians have made interesting comparisons between this dish and others prepared by Latin American brothers; such as the similarities found between Aji de Gallina and manjar blanco.
Furthermore, considering that manjar is one of the oldest known dishes from European territory, publicly known to date back to the 14th century in Catalan cuisine.
Recommendations for preparing it
To prepare perfect Aji de Gallina, we must consider several factors; including the advice given by numerous chefs experienced in cooking this dish: it is much better to boil two skinless chicken breasts in a pot, with one or two cups of water and a pinch of salt.
In this way, when you cut the chicken and select the broth, it will be fresher. Also, they emphasize the importance of sautéing the chili along with the chicken to make the flavor more intense and keep it.
And of course, once everything is cooked, you can accompany it with rice, ground bread, and potatoes, creating a delightful Peruvian-style treat.
