Monthly Newsletter - April 2009

Aji de Gallina, one of Peru’s most famous culinary treats, is a dish composed of boiled shredded chicken bathed in a spicy yellow chili sauce. Translated, Aji de Gallina means “hen chili,” but chicken is often used as a more economical substitute.  The unique texture of the sauce is achieved by adding pieces of bread or soda biscuits as a thickener to a mixture of chicken broth, cream, and aji amarillo (known as Peruvian yellow chili). The creamy chicken sauce is then traditionally served over boiled potatoes and white rice. Extra ingredients of parmesan cheese and pecans can also be added to give the dish a more gourmet flavor, though earlier versions consisted of only shredded hen mixed with nuts, garlic, onion and peppers.  

This dish is a fusion of Incan flavors and Spanish ingredients.  The exact origins, however, remain contested. Widespread opinion maintains that it was originally based on a hen-like animal that the Incas called hualpa, thus making the dish thoroughly traditional Peruvian fare. Others believe that Aji de Gallina has its origins in the French Revolution, during a mass emigration of the country´s serving class to regions outside of Europe. 

Flaunted as status symbols by the wealthy Creole elite, this exodus of French chefs came to Latin America with exotic new culinary techniques and recipes that were often fused with the local ingredients of the New World. Additionally, the shredded chicken in this dish seems to be clear evidence of French influence, as chicken was usually served in large pieces during Incan times.

Though origins of this dish are undoubtedly linked to Peruvian culture, adaptations of the recipe can also be found in neighboring Bolivia. Whatever its history, appreciate the ingenuity of this eclectic take on traditional Peruvian fare, whether enjoyed at a humble eatery in Puno, a fine restaurant in Lima or prepared (with your own adaptations) at home!

Ingredients (Serves Six)
- 1 carrot, peeled and sliced
- 2 onions: one sliced, one minced
- 4 lb quartered chicken (hen can also be used)
- 1/2 loaf of white bread without the crust
- 1 12 oz can of evaporated milk
- 8 fresh aji chiles without the  seeds and stems
- 2 cloves of garlic (minced)
- 1/4 cup cooking oil
- 3 cup chicken broth (use the broth from the chicken or hen boiled)
- 1 cup grated parmesan cheese
- 1/4 cup chopped walnuts
- 6 to 8 potatoes, boiled in their jackets
- 3 hard-boiled eggs (if desired)
- Black Olives (if desired)
- Freshly ground black pepper
- Boiled Rice (to be used as a side)

Directions
Boil a quart of salted water in a large pot and add the chicken, carrot and sliced onion. After about 45 minutes, when the chicken is poached, removed it from the pot. Shred the chicken into small strips. Keep 3 cups of the broth and keep the carrot and onion.

Place broken pieces of bread into the milk. Puree the chilies. Then sauté the pureed chiles, garlic and minced onions in oil for a few minutes. Afterwards, add the onion and carrot that you used in the chicken broth. Add pepper for flavor. Stir this over medium heat until it is thick (approximately 20 minutes). Place rice and sliced boiled potatoes on a plate and pour the chicken sauce over them. Garnish with halved boiled eggs and black olives if desired.

Sources:
Cocina en Peru, Chicken Aji, Recipe Ideas, Aji de Gallina

By
Alex Seeger

If you have any questions regarding his article, please write to him at: alex@peruforless.com

PAST NEWSLETTERS:

• Newsletter March 2009
• Newsletter February 2009
• Newsletter January 2009
• Newsletter December 2008
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