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.
Versions
Nobody has published a ají de gallina here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
rotisserie chicken shredded
walnuts