characteristics
Ají de gallina is a Peruvian dish with a
creamy yellow chili sauce and shredded
chicken. It stands out for its balanced flavor
between mild and spicy. It is versatile,
representative of Peruvian gastronomy,
with regional variations and a soft and
creamy texture.
History
Ají de gallina has a quite peculiar origin,
since it dates back to colonial times, in
Typical dish:
which it arrived in Peru, in the form of a
Spanish dish known as Manjer blanc, a
sweet snack made from chicken, sugar,
nuts, almonds and rice. Even to this day
Ají de gallina
this dish is consumed in Spain.
Once in Peruvian lands, the delicious ají de
gallina was transformed into what we know
to this day. Chicken breast, walnuts and
rice continued as the main elements in the
preparation of the dish, but yellow chili and
pecans were added to replace sugar and
almonds.
Names: Angie Nicolle
Surnames: Flores Aredo
Grade and section: 3ºB
Teacher: Nilton Zamora Ruiz
2023

Introduction
Ají de gallina is an emblematic Peruvian
dish that combines Spanish and
indigenous flavors. Its base is a creamy
yellow chili sauce with shredded chicken,
potatoes, egg and olives. It emerged in
colonial times and has evolved with
regional variations. It stands out for its
softness and contrast between the
creaminess and the hotness of the chili. It
represents Peruvian culinary diversity and
its richness of flavors.
Recipe for arroz con pollo
Ingredients:
1 chicken breast
1 bay leaf
1 French bread
2 cups of milk
1/4 cup oil
1 chopped onion
4 cloves of garlic, minced
1/2 cup of yellow chili cream
2 cups of mixed vegetables
(carrot, celery and leek)
1/4 teaspoon cumin
1/2 teaspoon toothpick
1/4 cup toasted and chopped
pecans
1/2 cup grated Parmesan
cheese
4 cooked yellow potatoes
4 black olives
2 boiled eggs
Salt and pepper to taste
Preparation:
1. In a pot, boil the 2 cups of vegetable
mixture with the chicken breast, bay
leaf and a pinch of salt. When it is
parboiled, set the chicken aside, let it
cool and shred.
2. Now chop the bread, soak it in the milk
and blend it.
3. In a pot, season the oil, onion, garlic
cloves, yellow chili, cumin and
toothpick. Add a few tablespoons of the
broth where you parboiled the chicken.
Stir until the mixture comes together.
4. Add the milk, stir and let it cook over
low heat. Then, add the shredded
chicken, pecans and Parmesan cheese
and mix.
5. Luego, de unos minutos cuando la
concentración sea cremosa, será
momento de apagar el fuego y servir
acompañado de unas rodajas de papa
sancochada.