The pressure builds and you start counting down minutes until you eat.
The smell of that aji amarillo paste mixed with onions and garlic hits you early on, teasing you with a taste that’s so darn comforting you can't wait. You’re watching the valve hiss, knowing the magic (whoops, no magic allowed) is happening inside the cooker.
The steam is keeping everything moist, making the chicken fall apart tender with a gentle pull you’re gonna love. You sense the kitchen filling up with a rich yellow sauce that tastes like sunshine and walnuts and cheese all in one.
While you wait, you get your rice ready or maybe some boiled eggs to go on top. You remember the time when you thought aji de gallina was tricky, but now you got this dialed in with your pressure cooker.
Your confidence grows as the slow release does its thing, and soon you’re about to taste a Peruvian classic made right at home for your taste buds. Hang tight, it’s almost showtime in your kitchen.
Why This Recipe Works Every Single Time
- Pressure cooker locks in all that rich flavor quick, so you don't gotta watch a bunch of pots.
- Aji amarillo paste gives that perfect gentle heat and bright color that’s so famous.
- Blended bread soaked in milk thickens up the sauce nice and creamy without being heavy.
- Walnuts and parmesan blend for a nutty, cheesy boost that makes every bite sing.
- Cooking shredded chicken separately then mixing keeps the texture tender not rubbery.
- Adjusting the spice with turmeric adds earthiness without overpowering anything.
Everything You Need Lined Up
- 3 ¾ cups cooked chicken (about 1 pound shredded, see note to cook from scratch)
- 2 or 3 slices bread, crusts removed
- ⅓ cup milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons walnuts, crushed
- 3 tablespoons grated parmesan (you can add a little more to taste)
- 2 tablespoons vegetable oil
- 2 teaspoons aji amarillo chili paste (go more if you like it spicy)
- ¼ teaspoon turmeric
- ½ cup chicken stock or reserved poaching liquid
This list is all you gonna need for your stew. Make sure your bread ain’t crumbly but soft, so it blends well and turns into that creamy texture. The milk helps with that too, soaking the bread just right.
The aji amarillo chili paste is kinda special, it’s got a bright fruity heat that’s unique and super important here. Got your walnuts ready too, crushed not whole, so they melt into the sauce a bit.
Your onion and garlic set the base, gotta cook them gentle till translucent so they sweeten up the sauce. Parmesan adds a touch of umami and richness that just works perfectly with the chili and walnuts.
Your Complete Cooking Timeline
- Start by soaking your bread slices in the milk until softened. This takes about 10 minutes. Then blend it into a smooth paste and set it aside.
- Turn your pressure cooker to the sauté mode or use a regular pan if you gotta. Heat the vegetable oil over medium heat.
- Add your chopped onion and minced garlic and cook until they get soft and translucent. This usually takes about 5 minutes. You’ll notice that nice sweet smell filling your kitchen.
- Stir in the aji amarillo paste and turmeric. Cook this for 2 to 3 minutes. You’ll catch a faint spicy aroma that tells you it’s ready for the next step.
- Add the blended bread mixture to the pan and stir well to combine everything. Cook it together for another 2 to 3 minutes. The sauce will start looking creamy and thick.
- Mix in your shredded cooked chicken, crushed walnuts, and grated parmesan. Stir it all thoroughly so all those flavors combine real good.
- Pour in the chicken stock or reserved poaching liquid. Let the stew simmer for about 10 to 15 minutes. If the mix gets too thick, splash a little more milk.
While simmering, pressure build should be done and valve hiss heard if you used the pressure cooker. When time’s up, opt for slow release so everything stays nice and tender. Then you’ll get that tender pull you’re dreaming of. Perfect every time.
Easy Tweaks That Make Life Simple
- Using pre-cooked rotisserie chicken saves a bunch of time and still tastes dang good.
- Swap walnuts for pecans if you like the nutty twist but don’t have walnuts handy.
- Don’t have aji amarillo paste? Mix a bit of mild chili powder with a touch of turmeric for a substitute, though it won’t be quite the same.
These little shortcuts keep the recipe easy without losing the soul of the dish. Sometimes life gets busy and you still gotta eat some comfort food fast, right?
Your First Taste After the Wait
You scoop a bit onto your plate and that golden sauce clings thick and creamy to every piece of chicken. The flavor’s cozy and rich with that nutty parmesan and walnut mix making it taste so deep and satisfying.
There's a mild spicy kick from that aji amarillo paste that warms you up but never punches you in the face. It’s like a gentle hug in a bowl.
Each bite melts in your mouth thanks to that tender pull from the chicken and the smooth sauce. Served over fluffy white rice, it’s downright dang delicious and totally worth the wait.
How to Store This for Later
- Fridge: Let your stew cool to room temp, then store in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
- Freezer: Cool completely and pack into freezer-safe containers. Good for up to 2 months. Thaw overnight in fridge before warming up.
- Individual Portions: Freeze in single servings if you want quick heat-and-eat meals. Just do a quick release on the microwave and you’re set.
Keeping your stew well covered stops it from drying out or catching any odd fridge smells. When you reheat, add a splash of milk or stock if it thickened too much, to bring it back to creamy life.
Using the pressure cooker for a reheating step can also work, just set it low and do a quick release to keep the texture just right.
Everything Else You Wondered About
- Can I cook the chicken from scratch in the pressure cooker? Yep! Poach chicken breasts or thighs in your pressure cooker with water or stock for about 10 minutes under pressure. Use slow release and then shred.
- What if I don’t have aji amarillo paste? Try mixing mild chili powder with turmeric as a rough stand-in but the flavor won’t be exactly the same.
- Can I use other nuts besides walnuts? Sure, pecans or even almonds work, just crush them to keep that texture smooth.
- How spicy is this dish? It’s got a mild warmth not heat that punches you out. You can always add more aji amarillo paste for a bigger kick.
- What sides go well with this? White rice is classic and so good here. Some boiled eggs and black olives on top keep it authentic.
- Can I make this ahead of time? Totally. Flavors meld better the next day so it actually tastes better if you can wait.
For quick pressure cooker meals with a twist of comfort, be sure to check our Spicy Crispy Reuben Balls with Spicy Dipping Sauce Recipe and explore more techniques like our Peri Peri Chicken Recipe that bring fast flavors to your table.
Aji de gallina (Peruvian chicken stew)
Ingredients
Equipment
Method
- Soak the bread slices in the milk until softened, about 10 minutes. Then blend it into a smooth paste and set aside.
- Turn your pressure cooker to sauté mode or use a regular pan. Heat the vegetable oil over medium heat.
- Add chopped onion and minced garlic. Cook until soft and translucent, about 5 minutes.
- Stir in the aji amarillo paste and turmeric. Cook for 2 to 3 minutes until fragrant.
- Add the blended bread mixture and stir well. Cook for another 2 to 3 minutes until the sauce becomes creamy and thick.
- Mix in shredded chicken, crushed walnuts, and grated parmesan. Stir thoroughly to combine. Pour in the chicken stock and simmer for 10 to 15 minutes until thickened. Serve warm.
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