Ají de Gallina (Peruvian Chicken Stew)


  • 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
  • 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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