History of Ají de Gallina

The birth of this typical Peruvian dish dates back to colonial times, influenced by Spanish gastronomic customs. Although its origin is linked to a sweet dish, it has evolved to retain its creaminess and give rise to flavors specific to the region, some with a slight spicy touch, which tells you about its culinary journey.
 

Evolution

According to some scholars of Peruvian gastronomy, this dish is a variation of the so-called “Manjar Blanco,” which originated in Spain in the 16th century. Its preparation involves chicken, sugar, almonds, rice flour, and potatoes.
Once in Peru, it is transformed by replacing the sweet ingredients of the original recipe with others, such as the yellow chili typical of the Andean region, onion, garlic, slices of bread, and potato.

Peruvian Ají de Gallina Recipe

• 2 skinless chicken breasts.
• 2 onions.
• 1 teaspoon of ground garlic.
• 1 cup of blended yellow chili or mirasol chili.
• Slices of bread without crust.
• Ground walnuts or nuts.
• Evaporated milk.
• Grated Parmesan cheese.
• Salt.
• White pepper.
• Boiled potatoes.
• Hard-boiled eggs.
• Olives.
• White rice.

Preparation

1. Cook two skinless chicken breasts in two cups of salted water. Please feel free to reserve the broth for later.
2. Cut two onions into small squares and place them in a pan with oil for ten minutes over low heat. Add a teaspoon of ground garlic and let it sweat for two more minutes.
3. Then, add a cup of blended fresh yellow chili and cook for ten more minutes. You can also use dried mirasol chili. After hydrating it in water, mix it.
4. Add a handful of ground walnuts or pecans. Add a few slices of bread without crust and blend them with the chicken broth you cooked.
5. Add the chicken breast, cut into thick strips. Stir for two minutes or until it thickens.
6. Add a good splash of evaporated milk and a handful of grated Parmesan cheese.
7. Taste and adjust the salt and white pepper.
8. Serve with boiled potatoes, hard-boiled egg, and olives. Always accompanied by white rice.

Where to try the best ají de gallina

We recommend some areas in the country's main cities, such as Lima and Cusco, where you can taste this dish and have a pleasant experience.
 

Restaurants in Lima

Caldo De Gallina Aramburú: It is another of the reference places where this dish is not missing as one of the star stews on its menu. It is located at Avenida Aramburú 986, Surquillo, Lima, and has 24-hour service.
Gusto Para Su Paladar: If you want Creole food, you can go to Avenida Andrés Aramburú 806, Urbanización Limatambo Surquillo. This is their specialty, and they offer free home delivery from Monday to Friday.
 

El Mercado: Reservations are required. It has an outdoor space. Located at Hipólito Unanue Avenue 203, Miraflores 15074. It is a place to taste a variety of traditional dishes such as ají de gallina.

Restaurants in Cusco

Limo: It is located overlooking the Plaza Mayor of Cusco. Portal de Carnes 236, Cusco 080002, Peru. It is a place with excellent service, according to the opinions of its visitors, which offers ají de gallina on its menu as one of its exquisite specialties.

Machu Picchu

Full House Peruvian Cuisine: You will find this restaurant on Avenida Imperio de los Incas 620, Machu Picchu, Aguas Calientes, Cusco. It offers an outstanding food service where you can try the traditional ají de gallina, with local products, in the heart of Aguas Calientes.
Inka Wasi Restaurant and Pizzeria: The specialty of this restaurant is located on Avenida Pachacutec No. 122, Machu Picchu, Urubamba. It offers traditional Peruvian dishes, including ají de gallina. Opening hours: Monday to Sunday, from 8 am to 10 pm.

To delight your palate with one of the traditional representative dishes of Peru, you cannot miss trying ají de gallina in the best-recommended restaurants, local markets, and food fairs.