Ají de Gallina is a traditional Peruvian dish that features shredded chicken in a creamy, spicy yellow pepper sauce. This comforting and flavorful dish is a staple in Peruvian cuisine and is loved for its rich and satisfying taste.

The origins of Ají de Gallina can be traced back to the colonial era, where it was influenced by Spanish and indigenous culinary traditions. The use of ají amarillo, a type of yellow chili pepper, gives the dish its distinctive color and mild heat.

To make Ají de Gallina, start by cooking chicken breasts until tender, then shred the meat into bite-sized pieces. In a blender, combine yellow peppers, soaked bread, milk, and walnuts to create a smooth sauce. In a pan, sauté garlic and onions until fragrant, then add the blended sauce and cook until thickened. Finally, mix in the shredded chicken and let it simmer until the flavors meld together.

There are several ways to customize Ají de Gallina to suit your taste. You can adjust the level of spiciness by adding more or fewer yellow peppers, or incorporate other ingredients like olives or hard-boiled eggs for added texture and flavor.

In Peru, Ají de Gallina is typically served with white rice and boiled potatoes, which help to balance the richness of the sauce. It is often garnished with black olives and hard-boiled egg slices for a traditional presentation.

While Ají de Gallina is a delicious and hearty dish, it is important to be mindful of its calorie content due to the use of bread, milk, and walnuts in the sauce. To make a lighter version, you can use low-fat milk and reduce the amount of bread used. Additionally, be cautious with portion sizes to enjoy this dish as part of a balanced diet.