Quinoa Flan
Peruvian Giblet Aguadito
| By : |
| Servings |
4 Portions
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Ingredients
- 2 tbsp vegetable oil
- 1 onion cubed
- 1 clove garlic minced
- 2 tbsp ají amarillo Peruvian yellow chili pepper puréed
- ½ cup coriander ground, 125 ml
- 6 cups chicken broth 1.5 L
- 3 cups chicken giblets 600 g
- 1 cup rice 200 g
- ½ cup raw peas
- ½ cup chopped carrot
- ½ cup Corn kernels
- ½ cup chopped red bell pepper
- Salt and pepper
Optional for serving:
- Boiled yellow potatoes
Ingredients
Optional for serving:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 10 Minutes. Add the oil and once it is hot add the onion along with the garlic; stir fry for 3 Minutes or until the onion is transparent. Add the yellow chili pepper, salt and pepper; cook for a couple of minutes. Incorporate the coriander and continue cooking for 2 More Minutes; then press Cancel.
- Add broth, chicken giblets and rice. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to about 15 Minutes.
- Add peas, carrot, corn, and bell pepper. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup again and set the time to about 5 Minutes.
- Serve soup hot, with an optional side of yellow potatoes.
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