Chicken or Hen Aji de gallina is a delicious Peruvian classic – slightly spicy and bright yellow from the famous aji amarillo peppers, and rich from the unusual cream sauce made with ground walnuts. This dish is traditionally served over rice, with boiled yellow potatoes and black olives.
This classic Peruvian dish is a constant favorite. The spicy heat of chili peppers combines with peanuts, garlic, and other flavors to produce a delicious, healthy recipe. Its name can be translated to “chili pepper chicken” although that doesn’t truly describe all the flavors found in this tasty meal.
History of Aji de Gallina
The roots of this recipe are said to hail from the years following the French revolution in the late eighteenth century. As the French aristocracy lost their power (and quite often their heads), their chefs had to look elsewhere for work. Many had to travel far and wide to find families who would hire them and some made their way to Peru. In this South American country, French chefs were hired by wealthy families to personally prepare their food. Although they couldn’t find the same ingredients used in many French recipes, as with any trained chef, they used their creative skills in the culinary arts to come up with dishes that blended Peruvian ingredients with French cuisine.
One of the dishes that resulted from this tasty marriage was Aji de Gallina. Local Peruvian peppers were employed along with common French ingredients like garlic, cheese, and olives to create an excellent recipe. The peppers used in Aji de Gallina may also date back much further as the Incas were also known to have a recipe that