'''Ají de gallina''' is a [[Peruvian cuisine|Peruvian]] chicken [[stew]]. The dish is considered a type of Peruvian [[comfort food]], comprisingcomposed chickenof cooked witha yellowred [[chili pepperonion]]s, walnuts, spices, [[garlic,]] and [[turmericají amarillo]].The[[sofrito]] dishbase uses(''aderezo'') on which shredded boiled [[Capsicumpoultry]], baccatum|ajibread amarillosimmered peppersin [[milk]], whichand [[pecan]] nuts are yellow,cooked. Ají amarillo are mildly spicy peppers, basic to many [[Peruvian cuisine]] dishes. It's served with boiled potatoes, rice and black olives.<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>
It is believed to have beenevolved introduced in 16th century Peru byfrom [[African slavesMoors|Moorish]] broughtdishes toin Peru16th bycentury the [[Spanish conquest of the Inca Empire|Spanish]]Peru. It was created using leftover chicken and potatoes.<ref name="Scattergood" /> Other variants include using turkey or canned tuna.<ref name="Scattergood"/>
