Comments on: Ají de Gallina

By: Peruvian Yellow Chicken Sauce

Peruvian Yellow Chicken Sauce — Wed, 01 Jan 2025 23:36:14 +0000

[…] it a versatile addition to many dishes, such as the famous aji de gallina. The combination of creamy textures from the sauce and the accompanying ingredients creates a satisfying […]

By: 2022 Lunch #2 – SaltShaker

2022 Lunch #2 – SaltShaker — Sat, 22 Oct 2022 13:40:53 +0000

[…] I guess, a fusion lasagna of sorts. Freshly made semolina pasta sheets, layered alternately with ají de gallina (shredded chicken in a cheese and yellow chili sauce), creamy mashed potatoes, and a chopped salsa […]

By: 2002 Lunch #2 – SaltShaker

2002 Lunch #2 – SaltShaker — Tue, 20 Sep 2022 13:14:26 +0000

By: Bite Marks #94 – SaltShaker

Bite Marks #94 – SaltShaker — Thu, 08 Sep 2022 11:54:07 +0000

[…] good flavor, but there wasn’t much sauce on it – could have used more. The accompanying papas a la huancaina were really good. 700 pesos including beverage, ($2.25). I liked the flavors of everything, might […]

By: Peruvians, Near & Far

Peruvians, Near & Far — Sat, 07 Sep 2019 11:57:15 +0000

[…] or red noodles with chicken (recipe if you follow the link), both accompanied by creamy, spicy papas a la huancaina. And, also tried a leche de tigre, an appetizer sized portion – one of the better ones […]

By: How Far Can You Stray?

How Far Can You Stray? — Mon, 01 Jul 2019 12:58:05 +0000

[…] chilies, and milk. It’s generally served chilled, over potatoes, as a simple cold appetizer. I learned it on the way to making an ají de gallina, the same base sauce, heated, with the addition of onions, garlic, and mild red chili powder for […]