Peruvian Chicken Bowls with Green Sauce

This dish is suited to lovers of fiery food! The creamy avocado sauce cools it down a bit, but if you would prefer it less spicy, cut the amount of yellow pepper paste to 2 tablespoons.

PREP TIME: 35 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 40 minutes

TOTAL TIME: 1 hour 15 minutes

RELEASE: Quick

SERVES: 4

• Chicken
• ¼ cup aji amarillo or aji mirasol (yellow hot pepper) paste*
• 1 tablespoon white vinegar
• 1 tablespoon olive oil
• 1½ pounds skinless, boneless chicken thighs, diced into 1½-inch pieces
• ¾ cup reduced-sodium chicken broth
• 1 pound small red potatoes (1½ to 2 inches in diameter), quartered
• 1 cup fresh or frozen corn kernels
• Sauce
• 1 cup avocado pulp
• Juice of 1 lime
• 1 cup fresh cilantro leaves
• 1 jalapeño pepper, coarsely chopped (seeds removed, optional)
• ¼ cup white vinegar
• ¼ cup crumbled cotija cheese or queso fresco
• ¼ cup water
• ¼ teaspoon salt

PREP

Combine pepper paste, vinegar, and oil in a bowl. Add chicken and toss to coat.

Pour ½ cup of the broth into the Instant Pot®. Layer in the chicken, potatoes, and corn. Pour remaining ¼ cup broth over all. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a quick release to depressurize.

While chicken is cooking, make the sauce: Process avocado, lime juice, cilantro, jalapeño, vinegar, cheese, and the water in a food processor or blender until smooth. Taste and season with desired amount of salt. Refrigerate until ready to use.

SERVE

Divide chicken, potatoes, and corn among bowls. Drizzle with green sauce. If desired, sprinkle with additional cilantro and cheese.

*Tip: Aji amarillo and aji mirasol are both types of Peruvian hot peppers. If you can’t find the jarred paste in the Mexican section of your supermarket, try a Hispanic market. They are also both widely available online.