Ají de gallina: Difference between revisions

Ají 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 entreeentrée. 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"/>