To understand the origins of this dish, it is necessary to go back to the 14th century, a period when within Spanish territory, a snack called "white manjar" was served, which consisted of a boiled chicken breast with walnuts, sugar, almonds, rice, and flour. Quite a peculiar mixture, without a doubt.
However, over the years, the dish changed slightly, removing the chicken breast from the occasion, and becoming a cold, purely sweet dessert, which gained popularity among Spaniards.
In colonial times
It was not until the colonial era that the recipe arrived in Peru, where it underwent major changes with the reintroduction of the chicken breast, and of course, the addition of yellow chili, which gave it the characteristic yellow coloration and completely changed the final flavor.
And it was no longer just a sweet served after the main dish, but it became the most requested dish among Spaniards and Peruvians.
Some curiosities
Despite having the term "chicken" in its name, Chan, chan, chaaaaan, the dish is usually made with shredded chicken breast flesh. An unexpected revelation, right?
Sometimes, it is completely replaced by chicken, and instead, eggs, tuna, or shrimp are used.
But the variations do not end here, as very often to give it a thicker texture, evaporated milk is added to the dish, along with pecans and Parmesan cheese.
