Wonton Soup
Ají de Gallina (Peruvian Chicken Stew)
| By : |
Guillermo es chef profesional formado en París por Le Cordon Bleu que comparte su pasión por la comida y buen comer.
| 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
Ingredients
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 12 Minutes. Sauté the onion.
- All the flavors will be incorporated in this sofrito.
- Add the ají amarillo (Peruvian yellow pepper), nutmeg, garlic, and turmeric.
- Add the parboiled chicken breast to the Instant Pot, as well.
- Add the milk blended with the bread and season with salt.
- 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.
- Serve with boiled potatoes, eggs, and pecans.
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