Ají de Gallina (Peruvian Chili Chicken)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Peru Ají de Gallina (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789. Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs travelled to the New World, including Peru, bringing with them French culinary expertise. Wealthy Peruvian creole families hired them to demonstrate their wealth to the ruling Spaniards. The fusion of local cuisines with French cooking traditions led to many new recipes, including ají de gallina. This is a shredded chicken dish in a spicy sauce flavored with cheese, garlic, nuts and Peruvian chili peppers. Peruvians love eating this dish on cold days. The dish is often referred to as ají de pollo when it is prepared with frayed chicken breasts — especially nowadays in which, unlike egg hens raised traditionally on farm lots, the poultry industry breeds caged birds for meat within three months.

Cuisine: Peru · categories: Boiled recipes; Easy recipes; Featured recipes; Peruvian recipes; Recipes; Recipes using bread; Recipes using chicken; Recipes using dehydrated broth; Recipes using evaporated milk; Recipes using garlic; Recipes using parmesan; Recipes using rice; Recipes with images; Recipes with metric units

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0