Ají de gallina
Peruvian chicken stew / From Wikipedia, the free encyclopedia
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Ají de gallina is a Peruvian chicken stew. The dish is considered a popular Peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in English.[2] Ají de gallina is composed of a sofrito base made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock. The stew is then thickened with bread soaked in milk or evaporated milk, cheese such as parmesan, and ground nuts such as pecans or walnuts. Ají amarillo ("yellow chili") is a mildly spicy pepper native to South America, common in many Peruvian cuisine dishes. Ají de gallina is typically served with boiled potatoes and white rice, and garnished with black olives and hard-boiled egg.[3]
You can help expand this article with text translated from the corresponding article in Spanish. (September 2020) Click [show] for important translation instructions.
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Alternative names | Ají de pollo |
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Type | Stew |
Course | Main course |
Place of origin | Peru |
Associated cuisine | Peruvian |
Invented | 16th century[1] |
Main ingredients | Ají amarillo, sofrito |
Ingredients generally used | bread, milk, cheese, nuts |
Variations | Turkey[1] Canned tuna[1] |