Pressure Cooker Peruvian Chicken Stew (Ají de Gallina)

Ingredients

• 2 lb chicken thighs
• 3 ají amarillo peppers (or 3 tbsp ají amarillo paste)
• 1/2 cup walnuts
• 3 slices white bread, crusts removed, soaked in 1/2 cup evaporated milk
• 1 onion (diced)
• 3 cloves garlic (minced)
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 cup chicken broth
• 1/2 cup parmesan cheese
• 2 tbsp vegetable oil
• salt and pepper, to taste
• steamed rice, boiled potatoes, and hard-boiled eggs for serving
• Botija olives for garnish

Steps

1. 1

   Blend ají amarillo peppers, walnuts, and milk-soaked bread into a smooth paste.

2. 2

   Using the sauté function, heat oil and cook onion and garlic until softened. Add cumin and turmeric.

3. 3

   Add chicken thighs, chicken broth, and the ají paste mixture.

4. 4

   Lock lid and cook on high pressure for 15 minutes. Quick release pressure.

5. 5

   Remove chicken and shred. Return to the pot, stir in parmesan, and let the sauce thicken on sauté mode for 2-3 minutes.

6. 6

   Serve over rice with boiled potatoes, hard-boiled egg halves, and Botija olives.