How to prepare Peruvian Aji de Gallina - Recipes

The Aji de Gallina is one of the most emblematic dishes of Peruvian gastronomy. With its unique combination of flavors, this recipe captures the essence of Peru's culinary culture.

Origins of Aji de Gallina

The Aji de Gallina has deep roots in the history and cultural fusion of Peru . Its origins date back to colonial times, when indigenous, Spanish and African culinary traditions intertwined to create a unique blend of flavors and cooking techniques.

During Spanish colonization, European culinary influences merged with indigenous Peruvian ingredients and cooking methods. The local adaptation of ingredients, such as ají amarillo, and the incorporation of new elements, such as milk, led to the creation of unique dishes that reflected the diversity of the population and its rich heritage.

The Aji de Gallina, in particular, reflects the adaptation of ingredients and cooking techniques that colonizers introduced to Peru . The mixture of ají amarillo and walnuts or almonds, for example, provides flavors and textures that are characteristic of the Spanish influence. Meanwhile, milk and bread soaked in milk are examples of incorporating European ingredients into the recipe. African culinary tradition also left its mark on Aji de Gallina through the way the meat is shredded and the way the basic ingredients are handled. The technique of shredding goose or chicken meat is an example of how culinary practices from different regions were combined to shape a new dish.

Ingredients

The ingredients of Aji de Gallina are harmoniously combined to create a unique culinary experience. Here's what you need:

• Chicken breast or shredded chicken
• Fresh Aji Amarillo or Aji Amarillo Paste
• Evaporated milk
• bread soaked in milk
• Walnuts or almonds
• Parmesan or fresh cheese
• Onion
• Garlic
• Stale bread
• black olives
• Cooked potatoes
• Boiled eggs
• Vegetable oil
• Salt and pepper to taste

Steps to Prepare the Aji de Gallina

Preparing an authentic Aji de Gallina is more than cooking a recipe; it is an experience that connects you with the rich culinary tradition of Peru. Follow these detailed steps and discover how to create this dish full of unique flavors and captivating aromas:

Step 1: Preparation of Ingredients

Start by cooking the chicken or chicken breast. Place it in a pot with water and add salt. Boil until tender and easily crumbly. Once cooked, remove the meat and reserve it. Do not waste the cooking broth, as we will use it later.

Step 2: Ají Amarillo Sauté

In a large skillet, heat a little oil over medium heat. Add chopped onion and minced garlic. Sauté them until golden and fragrant. Now is the time to introduce the fresh yellow pepper, previously deveined and seedless. If you don't have fresh ají amarillo, you can also use ají amarillo paste.

Step 3: Preparation of the Sauce

While the sauce is cooking, it is time to create the base of the sauce. In a blender, combine the bread soaked in milk, walnuts or almonds (depending on your preference), Parmesan cheese, or fresh cheese. Add a part of the meat cooking broth to help mix the ingredients until you get a thick and smooth sauce. This mixture is the heart of Aji de Gallina, where flavors and textures merge.

Step 4: Combination of Flavors

Add the mixture from the blender to the pan with the ají amarillo and onion sofrito. Stir to make sure all the flavors blend evenly. As the mixture heats up, add the evaporated milk. Continue cooking over medium heat, stirring constantly, until the sauce begins to thicken.

Step 5: Meat Integration and Finishing

It is time to add the shredded chicken or chicken meat to the sauce. Mix everything carefully so that the meat is impregnated with the flavors of the sauce. Adjust the seasoning with salt and pepper to your preference. Cook for a few more minutes to make sure all the ingredients are perfectly integrated.

Step 6: Assembly and Service

Serve the Aji de Gallina over cooked potatoes, sliced or halved, depending on your preference. Layer a few hard-boiled egg slices over the sauce, adding a touch of color and flavor. For an added touch of authenticity, pair with black olives. Your Aji de Gallina is ready to delight your senses!