Origins of Ají de Gallina

Ají de gallina is a comforting chicken stew that layers European, indigenous and Asian influences. Historians trace its roots to manjar blanco, a Moorish almond‑milk dish that arrived with Spanish settlers. In Peru it evolved into a savory sauce thickened with bread soaked in milk, flavored with garlic and native ají amarillo chilies and poured over shredded poultry. Oral tradition suggests that French chefs, displaced during Peru’s colonial era, repurposed leftover chicken and potatoes into this fragrant casserole.

Essential Ingredients

The dish’s rich texture and bright yellow color come from:

  • Shredded poached chicken or leftover roasted poultry
  • Ají amarillo paste, giving a mild heat and golden hue
  • Onion, garlic and cumin sautéed into a sofrito
  • White bread or crackers soaked in milk or evaporated milk
  • Ground walnuts or pecans and grated cheese for creaminess
  • Chicken stock to create a thick, velvety sauce

The stew is typically served over boiled potatoes and white rice, then garnished with hard‑boiled eggs and black olives.

Why Ají de Gallina Matters

Ají de gallina is considered comfort food in Peru—warming, hearty and satisfying. It exemplifies how foreign techniques melded with native ingredients to create something entirely new. The bright color and spicy aroma come from the ají amarillo chili, while the creamy body reflects European sauces and the nuts hint at Middle Eastern flavors. Today the dish is a staple at family gatherings and lunchtime menus, inviting home cooks to adapt the spice level and thickness to their preferences. A steaming plate of ají de gallina is the culinary equivalent of a hug, connecting Peru’s multicultural history with everyday nourishment.

Cultural Legacy & Adaptations

Ají de gallina holds a special place in Peruvian households and fiestas. It’s a popular centerpiece at family gatherings, Christmas dinners and patriotic celebrations. The dish evolved from manjar blanco, a medieval Spanish sweet, but Peruvian cooks transformed it into a savoury stew by adding garlic, ají amarillo and cheese. Regional variations exist: some cooks use evaporated milk for extra richness, while others add ground nuts or basil. In coastal regions the sauce is made thinner and served more like a soup, while in the Andes it may be thicker and spicier.

Working with Ají Amarillo

Ají amarillo peppers provide color and warmth without overwhelming heat. If you can’t find them fresh, look for frozen or jarred ají amarillo paste at Latin grocery stores. For a milder version, remove the seeds and veins before blending. Substitute with yellow bell peppers and a pinch of habanero if ají amarillos are unavailable.

The comfort factor of ají de gallina has inspired plant‑based versions that replace chicken with jackfruit or mushrooms. Wherever you taste it, this creamy, golden stew offers a glimpse into Peru’s layered history.