Peruvian Ají de Gallina

Ají de gallina is one of the most emblematic dishes of Peruvian Creole cuisine.

Its origin dates back to colonial times, when Spanish and local influences began to merge in Lima's kitchens.

Possibly born as an adaptation of European dishes like blancmange, it was transformed by Peruvian ingenuity with the use of ají amarillo, soaked bread, and walnuts, achieving a creamy, spicy, and comforting stew.

Traditionally prepared with shredded chicken (although its name says 'hen'), it is served with white rice, boiled potatoes, and hard-boiled egg.

Its intense yellow color and deep flavor make it a symbol of Peru's gastronomic miscegenation.