Aji de Gallina – Peruvian Spicy Chicken Stew

Aji de Gallina – Peruvian Spicy Chicken Stew
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Aji de Gallina is a traditional Peruvian spicy creamy chicken stew-like dish. It is served over yellow potatoes, when available. Decorated with boiled eggs and black olives from Peru. Served with a side dish of white rice.

Historians believe aji de gallina is a fusion dish and may include some French cooking techniques. It is considered one of the traditional dishes of Peru.

Aji is a spicy Peruvian pepper. It is similar to chili peppers, but not the same. There are many aji varieties and a whole gama of colors and flavors. Different plates require different types of ajies.

The yellow potatoes (papa amarilla) used on aji de gallina are native to Peru. These are small, yellow and melt quickly. They have a delicious taste and cannot be compared to any other potato. They require less time to cook and are also ideal for mashed potatoes, among many other dishes.

Did you know that potatoes are originally from Peru? The Inca and pre-Inca cultures cultivated them as early as 8,000 years ago. The Spanish brought them to Europe and these soon became one of the favorite staples of many meals in European countries.

There are 3,000 varieties of potatoes in Peru alone.

The International Potato Center (Centro Internacional de la Papa) in Lima, Peru is one of the largest scientific centers that study potatoes, sweet potatoes and yucas. They have a genetic bank with samples of 6,500 different types of wild and cultivated varieties from Peru, Ecuador and Bolivia.

 

 

 

 

 



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