![]() Oral history mentions that it was created by French chefs that fled the French revolution and found employment in the Viceroyalty of Peru. But most importantly, the Inca and Aztec love of chilies introduced the aji amarillo in this recipe. ![]() The sugar and rice flour were removed and aji de gallina, using chicken, was created. Over time, the manjar blanco changed into the Peruvian version called aji de gallina. Manjar blanco is a sort of blancmange, a sweet dish made using chicken breast or beef, rice flour, almonds, and sugar, that was brought to Peru, and which created this recipe. It is the gradual transformation over years, of the original Catalan-Spanish manjar blanco. This recipe is a cross between Spanish and French influences on Peruvian cuisine during colonial times. It is a mildly hot variety of chili, grown in the Andes mountains, that packs a characteristic deliciousness into the dish. This paste is loved by Peruvians, and it is also added to other recipes originating from this country. The fruity, flavorful yellow chili is what lends a distinct flavor to this stew with its special fruity aroma and taste. ![]() This paste is often sold ready-made in bottles, or one can make it fresh if the aji amarillo chili variety is available. Most important of all, the recipe uses the paste of the flavorful Peruvian chili, aji amarillo as a base. It is prepared with shredded chicken, evaporated milk, crushed walnuts, or pecan nuts in the dish. Aji means chili in the local language, and gallina means hen. It is considered to be a comfort food in the South American country. Aji de gallina is a popular creamy chicken stew from Peru.
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