OpinionAjí de gallina: Old fashioned or homemade? We...

Ají de gallina: Old fashioned or homemade? We try both versions for delivery and we tell you which one to order

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One of the dishes that I always encourage myself to try when I go to restaurants is chicken chili. It’s not that they don’t make it delicious at home, but rather that in each restaurant the experience is completely different. They serve it with chicken or chicken, it goes with parboiled potatoes or not, it has Parmesan cheese or pecans, they crown it with egg and olives or not. This Peruvian dish represents a perfect combination between the yellow pepper that we like so much and chicken, easily the most consumed meat in our country. But, what happens when you are presented with a version “of yesteryear” that promises to captivate with its flavor? This is how this culinary versus is born.

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The Huascar restaurant It has the slogan “Peruvian Combat”, honoring the traditions of Peruvian cuisine, but also taking some licenses to show its own style. In their letter they offer two types of ají de gallina: one is the yesteryearwhich has been rescued from ancient recipes, and the home, a classic we all know and love. In Advantage we believe that these kinds of culinary adventures deserve to be shared, that’s why we tried both dishes via delivery and here you will know our opinion.

Delivery and presentation

The delivery of this order went smoothly. were fulfilled biosafety protocols (distance, use of alcohol, well-sealed package). The chicken chili and the rice came in separate containers, as not to compromise the complement. Inside the same container with the main course came some perfectly parboiled yellow potatoes and an olive and half an egg crowned the portion. The temperature was perfect, still warm enough to be enjoyed at the moment. Being a stew, the steam generated by the heat did not affect the quality of the food at all. To take into account: they work with plastic containers.

Score: 🍛🍛🍛🍛🍛

(Photo: Pierina Denegri)

Seasoning and flavor

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When I was told that the “secret” behind this version was the chili panca and a touch of orange, I didn’t think it would represent a noticeable change, but I was wrong. The panca chili gives it the strength that, sometimes, I feel the homemade version lacks and the orange, although it did not feel like such, did give it a different complexity that I really liked. Being a bit stronger in flavor than its contender, the portion of dad and of rice It came very well, because together they are the perfect combination. The chicken was not overcooked and the base stew was perfectly done. The balance between the meat, the stew and the powerful flavor is remarkable. Of course, something to keep in mind is that this version does not have the creaminess of its opponent.

Score: 🍛🍛🍛🍛1/2

(Photo: Pierina Denegri)

Quantity and portions

The portion we were able to taste it was blunt for two people. It is one of the dishes that you can order, along with other options, such as to snack or form a Creole/Peruvian round. Of chicken chili eat two people well served, but the portion of rice It’s like for one person. Let’s face it, we are in a rice country and we will always want to combine the juices of the stew with this complement, which was very well prepared, tasty and grainy.

Score: 🍛🍛🍛🍛

(Photo: Pierina Denegri)

Overall Score: 13.5/15

(Photo: Pierina Denegri)

Delivery and presentation

Like his opponent, It arrived with all the necessary care how to make this one Experience of delivery nice, taking into account biosecurity protocols, packaging and delivery. The ají de gallina, the rice and the Parmesan cheese came in different plastic containers. The temperature was also perfect, even though he had to endure a trip from Surquillo to Jesús María. In this case, the chili was accompanied by some slices of white potato, as is usually served.

Score: 🍛🍛🍛🍛🍛

(Photo: Pierina Denegri)

Seasoning and flavor

The base to prepare this dish is yellow pepper, bread, milk, cheese and pecans. It was widely noted the quality of the ingredients from the first bite and the ratio of shredded chicken and the same chili cream was perfect. Personally, I am one of those who enjoy this dish precisely because of the textures it offers, so I was happy with this preparation. The chicken was well done, the stew as well and the pecan chips are totally appreciated. The olive was fresh and the egg cooked properly, as was the White potato. I must admit that I am not a big fan of this type of potato, so I did not enjoy it as much as in the previous dish. The Parmesan that they included also went down wonderfully and completed the flavor.

Score: 🍛🍛🍛🍛1/2

(Photo: Pierina Denegri)

Quantity and portions

The portion is designed for one person but can be shared between two at most although, let’s face it, who would want to share such a delicious dish. In the accessories department, to personal taste, the situation was a little more balanced than with the old version. Although the same portion of rice was served, we didn’t miss it as much and were even able to enjoy the ají de gallina on its own.

Score: 🍛🍛🍛🍛1/2

(Photo: Pierina Denegri)

Total score: 14/15

(Photo: Pierina Denegri)

know the restaurant

The Huascar restaurant opened its doors in 2015 and since then it offers a creole food of good quality, with some licenses to demonstrate the mastery that their cooks have in risotto, for instance. His menu includes classics like green noodle with steak sheet, rice with duck, tacu tacu with seafood Y salted lointo name a few.

  • They have table service, local pick-up and delivery at their locations in Surco (Jr. Ciudad Real 285) and Surquillo (Jr. Varela and Orbegoso 275). For more information you can visit their Facebook or Instagram page.

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Source: Elcomercio

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