The first time I tried this classic dish was at a Peruvian restaurant in New York City's West Village - it immediately became one of my favorite dishes. Now that I live in Washington, DC, which has a great Peruvian community and lots of great restaurants, I can have it whenever I like. My favorite way, though, is to cook it at home. I've tried several recipes over the years, and by mixing and matching and editing and experimenting, this is what I've come up with. Just a quick note - "Gallina" means rooster, as this is what the traditional recipe was made with. I make mine with chicken, since it is more readily available. So technically this would be "Aji de Pollo." If you happen to have a rooster laying around, let me know how it goes!
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|Serving Size: 1 -6 serving(s) (227|
|Recipe Makes: 4-6 serving(|
|Calories from Fat: 2598 (58%)|
|Amt Per Serving||% DV|
|Total Fat 288.7g||385 %|
|Saturated Fat 82.5g||412 %|
|Monounsaturated Fat 118.8g|
|Polyunsanturated Fat 62.8g|
|Cholesterol 1394.2mg||429 %|
|Sodium 1816.2mg||63 %|
|Potassium 3948.6mg||104 %|
|Total Carbohydrate 83.6g||25 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 79.8g|
|Protein 356.2g||509 %|
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Calories per serving: 4452
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