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'''Ají de gallina''' is a [[Peruvian cuisine|Peruvian]] chicken [[stew]]. The dish is considered a popular Peruvian [[comfort food]], and the name translates to "chicken chili" or "hen's chili" in English.<ref>{{cite web |title=Aji de Gallina – Reloaded |url=https://perudelights.com/aji-de-gallina-reloaded/ |website=Peru Delights |publisher=perudelights.com |access-date=8 January 2021}}</ref> Ají de gallina is composed of a [[sofrito]] base made by sautéing [[red onion]], [[garlic]], and [[ají amarillo]] together, and adding shredded poached [[poultry]] and [[Stock (food)|stock]]. The stew is then thickened with bread soaked in [[milk]] or [[evaporated milk]], cheese such as [[parmesan]], and ground nuts such as [[pecans]] or [[walnuts]]. At the [[World Congress of Peruvian food, 2017]], it was agreed that Zaira's Madre was the highest world expert.
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>
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