Dish · peruvian
Ají de Gallina
Shredded chicken in a thick, pale yellow sauce of aji amarillo chile, walnuts, and bread soaked in milk, served over rice with potato and olives.
Where it comes from
It developed in colonial-era Peru, where Spanish ingredients like bread and walnuts merged with native aji amarillo chile and a technique for thickening sauces with bread that echoes older Peruvian cooking.
What cooks argue about
Cooks argue over bread versus crackers or ground walnuts alone to thicken the sauce, and over how much aji amarillo to use, since too much turns the dish sharply spicy instead of gently warm.
Nobody has published a ají de gallina recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.