Ají de Gallina (Peruvian Chicken Stew)
Guillermo es chef profesional formado en París por Le Cordon Bleu que comparte su pasión por la comida y buen comer.
  • 1 shredded chicken breastparboiled to medium
  • 1 garlicminced
  • 1 white onionchopped
  • 1tbsp ají amarillo paste
  • 1tsp nutmeg
  • 1tsp turmeric
  • Crusty bread or French bread
  • 1 can evaporated milk
  • ½cup chicken stock
  • hard-boiled eggsto serve as garnish
  • pecans
  • Boiled potatoes
  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.