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{{Short description|Peruvian chicken stew}}
{{Expand Spanish|topic=cult|date=September 2020}}
{{Infobox food
| name =
| image = File:Ají de gallina
| image_size =
| image_alt =
| caption =
| alternate_name = Ají de pollo
| type = [[Stew]]
| course = Main course
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| maxtime =
| served =
| main_ingredient = [[
| minor_ingredient = [[
| variations = Turkey<ref name="Scattergood">{{cite web |last1=Scattergood |first1=Amy |title=A Recipe From the Chef: Ricardo Zarate's Aji de Gallina |url=https://www.laweekly.com/restaurants/a-recipe-from-the-chef-ricardo-zarates-aji-de-gallina-2383259 |website=L.A. Weekly |accessdate=2 December 2018 |date=24 June 2010}}</ref><br/>Canned tuna<ref name="Scattergood"/>
| serving_size =
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| glycemic_index =
| similar_dish =
| cookbook = Ají de Gallina
| other =
}}
'''Ají de gallina''' is a [[Peruvian cuisine|Peruvian]] chicken [[stew]]. The dish is considered a
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.<ref name="Spruce">{{cite web|url=https://www.thespruceeats.com/spicy-creamed-chicken-aji-de-gallina-3029517|title=Aji de Gallina: Peruvian Spicy Creamed Chicken|website=The Spruce Eats|accessdate=2 December 2018}}</ref>
==History==
Aji de gallina is believed to have evolved from ''manjar blanco'' or [[white dish]], a combination of ground [[almonds]], milk, sugar, and chicken or fish, first introduced to Spain by the [[Moors]] prior to the [[Reconquista]].<ref>{{cite web |title=Aji de gallina |url=https://www.tasteatlas.com/aji-de-gallina |website=Taste Atlas |publisher=tasteatlas.com |access-date=8 January 2021}}</ref><ref>{{cite web |title=Learn about the history of the legendary Ají de Gallina, a leading dish in Peruvian cuisine |url=https://peru.info/en-us/gastronomy/news/2/13/learn-about-the-history-of-the-legendary-aji-de-gallina--a-leading-dish-in-peruvian-cuisine |website=Peru.info |publisher=Peru.info |access-date=8 January 2021}}</ref> While in Europe white dish became a dessert after the Middle Ages (see [[blancmange]]), in colonial Peru the stew was combined with indigenous chili peppers to form a savory entrée. Oral histories say it was created by former chefs to the French aristocracy fleeing the [[French Revolution]] and finding new employment in the [[Viceroyalty of Peru]].<ref>{{cite web |last1=Gill |first1=Nicholas |title=Aji de gallina |url=http://newworldreview.com/tag/aji-de-gallina/ |website=New World Review |publisher=newworldreview.com |access-date=9 January 2021}}</ref> It was created using leftover chicken and potatoes, and other variants include using turkey or canned tuna.<ref name="Scattergood"/>
==See also==
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[[Category:Peruvian chicken dishes]]
[[Category:Stews]]
[[Category:Stock (food)]]
{{Peru-cuisine-stub}}
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