As often happens with ancient dishes, the history becomes blurry. However, what historians agree on is that this dish originates from the colonial era.
Connections of the dish
At a time when cultural exchanges positively influenced gastronomy, creating conditions for the development of several dishes still enjoyed today, like chicken ají.
Interestingly, historians link chicken ají to European 'manjar blanco,' as the 'menjar blanc' appears in a very old cookbook from the 14th century.
In this record, chicken breast, sugar, and rice are used as the base to prepare it, considered a prototype of what would later become chicken ají.
Eventually, 'manjar blanco' would omit the chicken from its recipe, turning it completely sweet.
A historical confusion
Following the argumentative sequence, other historians believe that Spanish migas and Andean uchu had the most influence on the creation of chicken ají, as different meats were often mixed with ají.
Sadly, that’s all that is known about the dish's origins, as there is no certainty whether Catalonia or Peru holds the credit for creating chicken ají.
The earliest records only mention its evolution, such as adding yellow ají and sometimes other ingredients that varied over time.
This includes optional accompaniments like potatoes, rice, bread, tomato, bell pepper, egg, cheese, tuna, shrimp, and olives.
