Ají de Gallina (Peruvian Chicken Stew)
By :Guillermo Velasquez
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Cuisine Peruvian
Duration 25 Minutes
Cooking Technique Pressure Cook
Home Category Main Dishes
Servings
8 Portions
Ingredients
  • 1 shredded chicken breast, parboiled to medium
  • 1 garlic minced
  • 1 white onion, chopped
  • 1 tbsp ají amarillo paste
  • 1 tsp nutmeg
  • 1 tsp turmeric
  • Crusty bread or French bread
  • 1 can evaporated milk
  • ½ cup chicken stock
  • hard-boiled eggs to serve as garnish
  • pecans
  • Boiled potatoes
Cuisine Peruvian
Duration 25 Minutes
Cooking Technique Pressure Cook
Home Category Main Dishes
Servings
8 Portions
Ingredients
  • 1 shredded chicken breast, parboiled to medium
  • 1 garlic minced
  • 1 white onion, chopped
  • 1 tbsp ají amarillo paste
  • 1 tsp nutmeg
  • 1 tsp turmeric
  • Crusty bread or French bread
  • 1 can evaporated milk
  • ½ cup chicken stock
  • hard-boiled eggs to serve as garnish
  • pecans
  • Boiled potatoes
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Votes: 0
Rating: 0
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Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 12 Minutes. Sauté the onion.
  2. All the flavors will be incorporated in this sofrito.
  3. Add the ají amarillo (Peruvian yellow pepper), nutmeg, garlic, and turmeric.
  4. Add the parboiled chicken breast to the Instant Pot, as well.
  5. Add the milk blended with the bread and season with salt.
  6. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
  7. Serve with boiled potatoes, eggs, and pecans.
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