Ají de Gallina
Creamy chicken stew in a slightly spicy yellow pepper sauce, served with rice and potatoes.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Cuzco Restaurante Porto Velho
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Ají de Gallina's roots can be traced back to the colonial era in Peru. The dish reflects a fusion of indigenous ingredients like ají amarillo (yellow chili peppers) and potatoes with Spanish influences such as milk, bread, and chicken. The use of nuts, likely pecans or walnuts, also points to European culinary influences, adding richness and texture to the dish.
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Ají de Gallina is a beloved comfort food in Peru, often served during family gatherings, celebrations, and special occasions. It's considered a classic Peruvian dish and is a staple in many households and restaurants across the country.
Family Meal
Ají de Gallina is often prepared and enjoyed during family meals, representing togetherness and shared culinary traditions. Recipes are often passed down through generations, with each family having its own variations.
Restaurant Staple
It is a prominent dish on menus in Peruvian restaurants worldwide, serving as an ambassador for Peruvian cuisine and introducing its unique flavors to a global audience.
Celebratory Dish
While an everyday meal, it's often served during special occasions like birthdays, anniversaries or festive events, reinforcing its status as a celebratory and cherished dish.
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Ají de Gallina is characterized by its creamy, savory, and mildly spicy flavor profile. The distinctive taste comes from the ají amarillo peppers, which contribute a fruity, almost sweet heat. The nuts and bread provide a rich, nutty, and slightly sweet background, while the chicken broth adds depth and umami.
The core flavors are built upon by a creamy base typically made from evaporated milk and cheese (queso fresco is common), further enhancing the richness. Garlic, onion, and sometimes a touch of turmeric provide aromatic complexity. The dish is generally mild in spice, but the ají amarillo peppers offer a subtle warmth that lingers on the palate. The overall balance is savory, rich, slightly sweet, and mildly spicy.
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Ají Amarillo Preparation
Soak the ají amarillo peppers in hot water to soften them and make them easier to blend. Remove the seeds and veins to control the level of spiciness. Blending the peppers into a smooth paste is crucial for a creamy sauce.
Bread and Milk Consistency
The bread soaked in milk is the thickening agent of the dish. Adjust the amount of bread and milk to achieve your desired consistency. Too much bread can make the sauce too thick, while too little will result in a thin sauce.
Simmering Time
Allow the dish to simmer gently to allow the flavors to meld together. Overcooking can cause the sauce to become too thick or the chicken to dry out. Regular stirring prevents sticking.
Serving Suggestions
Serve Ají de Gallina hot over white rice and boiled potatoes. Garnish with olives and hard-boiled egg quarters for a classic presentation.
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