Chicken with chili

Chicken with chili is a very popular dish or preparation in various regions of Latin America that combines chicken meat with different types of chili, providing a spicy and characteristic flavor. This ingredient refers both to chicken cooked with fresh, dried chilies or in sauces, as well as the resulting mixture used in a wide variety of traditional recipes.

Origin: The combination of chicken with chili has roots in Mexican cuisine and that of several countries in Central and South America, where chili is a fundamental ingredient. Since pre-Hispanic times, chili has been used to flavor and preserve food. The integration of chicken with different types of chili reflects the fusion between local ingredients and the influence of colonial and popular cuisine.

Properties: Chicken is an excellent source of lean protein, easy to digest and versatile in the kitchen. Chilies provide vitamins (such as vitamin C and A), antioxidants, and capsaicin, a compound responsible for the spiciness that also has anti-inflammatory properties and may help boost metabolism. The combination of chicken with chili is not only delicious but also offers interesting nutritional benefits.

Synonyms in Spanish from Latin America: Depending on the region and the recipe, this preparation may be known simply as pollo en salsa de chile (chicken in chili sauce), pollo con ají (in Andean countries), or pollo picante (spicy chicken). In some places, it is also referred to as pollo guisado con chile (chicken stewed with chili) or pollo en chile (chicken in chili). The term "ají" is common in countries like Peru, Colombia, and Venezuela to refer to chili.

In summary, chicken with chili is a key ingredient in numerous Latin American recipes that combines the tenderness of chicken with the flavor and spicy kick of chili, ideal for stews, sauces, and traditional dishes.