Peruvian Chicken and Potato Stew with Aji Amarillo
A warming Peruvian-inspired chicken and potato stew featuring seasonal root vegetables and the vibrant heat of aji amarillo peppers, slow pressure-cooked to tender perfection. This approachable dish highlights classic Peruvian flavors with familiar ingredients and straightforward technique, perfect for a comforting weeknight meal.
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Overview
This Peruvian Chicken and Potato Stew combines tender chicken thighs with hearty potatoes and seasonal root vegetables, infused with the distinctive fruity heat of aji amarillo peppers. Slow pressure-cooked for maximum tenderness, this stew is a perfect blend of warmth, comfort, and vibrant flavors reminiscent of classic Peruvian cuisine.
Why you’ll love it
- Rich, authentic flavors: The aji amarillo peppers provide a bright, mildly spicy undertone that complements the savory chicken and earthy root vegetables.
- Simple preparation: Using a pressure cooker speeds up cooking while developing deep flavors with minimal hands-on time.
- Hearty and nutritious: Loaded with protein and seasonal vegetables, this stew makes a balanced, satisfying meal perfect for any night of the week.
Ingredient notes
- Aji Amarillo Paste: This yellow chili paste can be found at Latin American markets or specialty stores; it adds signature Peruvian heat and flavor. Substitute with mild yellow chili or a mix of mild chili and a touch of smoked paprika if unavailable.
- Chicken thighs: Bone-in, skin-on thighs provide extra flavor and moisture but can be substituted with boneless thighs if preferred.
- Root vegetables: Typical seasonal choices include carrots, parsnips, and rutabaga—feel free to adjust based on availability.
- Potatoes: Use waxy potatoes such as Yukon Gold to maintain shape after cooking.
Serving & storage
Serve this stew hot, garnished with fresh cilantro and accompanied by steamed rice or crusty bread to soak up the flavorful broth. Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave. For longer storage, freeze for up to 2 months; thaw thoroughly before reheating. Always reheat to at least 74°C (165°F) to ensure food safety.
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Chef tips
- For best flavor, use bone-in chicken thighs; however, boneless can be used for quicker cooking.
- If fresh aji amarillo paste is not available, substitute with mild yellow chili or add a pinch of smoked paprika for depth.
- Allowing natural pressure release helps keep the chicken juicy and tender.
- Adjust the consistency by adding a little more stock if you prefer a soupier stew.
Ingredients
- 800 g (28 oz)bone-in, skin-on chicken thighs
- 500 g (1 lb)wax Yukon Gold potatoes, peeled and cut into 3 cm (1¼ inch) chunks
- 300 g (10 oz)mixed root vegetables (carrots, parsnips, rutabaga), peeled and chopped
- 2 tbspvegetable oil
- 1 largeyellow onion, finely chopped
- 3 clovesgarlic, minced
- 2 tbspaji amarillo paste
- 1 tspground cumin
- 1 tsppaprika
- 750 ml (3 cups)chicken stock
- 1 tbspfresh lime juice
- 2 tbspfresh cilantro, chopped (for garnish)
- to tastesalt and freshly ground black pepper
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Equipment
- pressure cooker or Instant Pot
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cup
Nutrition per serving
- Calories450
- Protein38 g
- Carbs35 g
- Fat15 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.Step 2
Set the pressure cooker to the 'Sauté' mode or heat a large pot over medium heat. Add the vegetable oil and brown the chicken thighs skin-side down until golden and crisp, about 5 minutes. Flip and brown the other side for 3 minutes. Remove chicken and set aside.Step 3
Add chopped onion to the pot and sauté until translucent, about 4 minutes. Stir in minced garlic, aji amarillo paste, cumin, and paprika; cook for another 1-2 minutes until fragrant.Step 4
Return the chicken thighs to the pot. Add potatoes, root vegetables, and chicken stock. Stir gently to combine and ensure vegetables are submerged in the liquid.Step 5
Secure the pressure cooker lid and set it to cook on high pressure for 20 minutes.Step 6
Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to let out any remaining pressure.Step 7
Remove the lid and stir in fresh lime juice. Taste and adjust seasoning with salt and pepper if needed.Step 8
Serve the stew hot, garnished with chopped cilantro. Enjoy with steamed rice or crusty bread.
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