Ají de gallina
Shredded hen in a thick yellow sauce of ají amarillo, bread soaked in milk, nuts and cheese, over rice.
What makes it ají de gallina
- Ají amarillo — the sauce is yellow and warm, not fiery.
- Bread soaked in evaporated milk for body.
- Walnuts or pecans and a little cheese ground in.
Where it comes from
Its thickening — bread and milk, ground nuts — is often traced to the colonial kitchen's creamy, nut-thickened dishes, reworked with Andean chilli. Gallina is an old hen, cooked long for its broth; most cooks now use chicken.
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