Peruvian Aji de Gallina (Spanish for chili pepper chicken) is a traditional Peruvian dish which has its roots in the social upheaval of the French Revolution in 1789. Chefs working for wealthy families lost their jobs after French aristocrats were imprisoned and executed. Some of these chefs travelled to the New World, including Peru, bringing with them French culinary expertise. Wealthy Peruvian creole families hired them to demonstrate their wealth to the ruling Spaniards. The fusion of local cuisines with French cooking traditions led to many new recipes, including Aji de gallina.
Pollo a la Brasa, also known as Peruvian chicken or Blackened chicken or Roasted chicken in the United States and Charcoal Chicken in Australia, is a common dish of Peruvian cuisine and one of the most consumed in Peru. The dish originated in the city of Lima in the 1950s.