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Ají de gallina is a Peruvian chicken stew. The dish is considered a popular Peruvian comfort food, and the name translates to "chicken chili" or "hen's chili" in English. [2] Ají de gallina is composed of a sofrito base made by sautéing red onion, garlic, and ají amarillo together, and adding shredded poached poultry and stock.
Adobo: Pork marinated with concho de chicha (corn beer sediment) and spices, cooked in a pot with onions, served with bread. Aguadito; Aguadito de mariscos: Rice stew with vegetables with shellfish and some shrimps. [4] [5] [6] Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts. [7]
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Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts. [53] Anticuchos: Grilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper). Aji de langostinos: Prawns in a bread crumb and aji amarillo (hot pepper) sauce, green pepper too. [54]
It is used as a condiment, especially in many dishes and sauces. In Peru, the chilis are mostly used fresh, and in Bolivia, dried and ground. Common dishes with ají amarillo are the Peruvian stew ají de gallina ("hen chili"), Papa a la Huancaína, and the Bolivian fricasé Paceño, among others.
Ajiaco (Spanish pronunciation:) is a soup common to Colombia, Cuba, [1] and Peru. [2] Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas.
In the United States, several pre-prepared varieties of ají sauce, including aji rocoto hot sauce and aji amarillo sauce, can be purchased in Latin American markets or specialty food stores. [1] [18] The pepper required for some varieties of ají sauce, including that of the Peruvian ají amarillo sauce, is not grown commercially in the United ...
Hervido de gallina: Hen soup, usually with chunks of corn, potatoes, carrots and local root vegetables such as cassava, ñam, auyama (name for local variety of pumpkin), ocumo (cocoyam), and seasoned with onions, garlic, and cilantro [5] Mandoca: Deep-fried cornmeal ring Mondongo: Soup made from diced tripe and slow cooked vegetables Pabellón ...