Pressure-Cooked Peruvian Chicken with Aji Verde Sauce and Quinoa Dumplings
A vibrant Peruvian-inspired dish featuring tender pressure-cooked chicken marinated in aji amarillo and spices, served alongside fluffy quinoa dumplings and accompanied by a zesty aji verde sauce. This recipe highlights seasonal peppers and herbs, embraces pressure cooking for quick preparation, and offers a unique twist with quinoa dumplings instead of traditional sides.
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Overview
This vibrant Peruvian-inspired dish showcases succulent, tender chicken pressure-cooked in a marinade rich with aji amarillo paste and fragrant spices, delivering bold and authentic flavors. Complementing the chicken are light and fluffy quinoa dumplings that provide a wholesome, gluten-free twist to traditional sides. To tie it all together, a zesty and herbaceous aji verde sauce adds a bright and spicy note, highlighting seasonal peppers and fresh herbs.
Why you’ll love it
Using a pressure cooker drastically reduces the cooking time while preserving moisture and intensifying flavors in the chicken. The quinoa dumplings are a nutritious and delicious alternative to potatoes or rice. Our homemade aji verde sauce bursts with freshness and heat, rounding off a meal that embodies the essence of Peruvian cuisine. Perfect for weeknight dinners and special occasions alike.
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Ingredient notes
- Aji amarillo paste: A mildly spicy yellow chili paste essential to Peruvian cooking, found in Latin or specialty stores. Substitute with mild yellow pepper paste if needed.
- Quinoa: Rinse thoroughly to remove saponins and ensure a pleasant flavor in dumplings.
- Seasonal peppers: Use fresh green or yellow peppers in the aji verde sauce for vibrant color and flavor.
- Fresh herbs: Cilantro and parsley provide the fresh herbal note in aji verde sauce.
Serving & storage
Serve the chicken hot with quinoa dumplings and a drizzle or side of aji verde sauce. Garnish with extra cilantro leaves if desired. Leftovers keep well refrigerated in airtight containers for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. The dumplings can be refrigerated separately to maintain their texture. The sauce may thicken in the fridge; whisk in a splash of water to loosen before serving.
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Chef tips
- Make sure to rinse quinoa thoroughly to remove its natural bitter coating called saponin.
- Use natural pressure release to keep chicken juicy and tender.
- Adjust the heat of the aji verde sauce by varying the amount of jalapeño pepper.
- Store leftover chicken and dumplings separately to maintain texture for best results.
Ingredients
- 1 kgbone-in, skin-on chicken thighs
- 2 tablespoonsaji amarillo paste
- 3 clovesgarlic, minced
- 1 teaspoonground cumin
- 1 teaspoonsmoked paprika
- 1 tablespoonolive oil
- 1 mediumyellow onion, finely chopped
- 250 mlchicken broth
- 150 gquinoa, rinsed well
- 100 gall-purpose flour
- 1 largeegg
- 1 teaspoonbaking powder
- 1 teaspoonsalt
- 2 mediumgreen bell peppers, seeded and chopped
- 1 bunchfresh cilantro leaves (about 30 g)
- 1 bunchfresh flat-leaf parsley leaves (about 30 g)
- 1 jalapeño pepper, seeded and chopped, or to taste (optional)jalapeño pepper, seeded and chopped, or to taste (optional)
- 1lime, juiced
- 100 mlmayonnaise
- 2 tablespoonsolive oil
- to tastesalt and black pepper
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Equipment
- pressure cooker or Instant Pot
- large bowl
- medium saucepan
- blender or food processor
- mixing spoon
- steaming basket or colander
Nutrition per serving
- Calories520
- Protein38 g
- Carbs40 g
- Fat18 g
Step-by-step
Step 1
In a large bowl, combine the chicken thighs with aji amarillo paste, minced garlic, ground cumin, smoked paprika, and 1 tablespoon olive oil. Mix thoroughly and marinate for at least 15 minutes.Step 2
Set your pressure cooker to the sauté function. Add the chopped onion and cook until translucent, about 5 minutes.Step 3
Add the marinated chicken thighs to the pressure cooker with the onions and sear them on both sides until lightly browned, about 3 minutes per side.Step 4
Pour in the chicken broth, close the lid, and pressure cook on high for 15 minutes. Allow natural release for 10 minutes before opening the lid carefully.Step 5
While the chicken cooks, prepare the quinoa dumplings. In a large bowl, combine rinsed quinoa, flour, baking powder, salt, and egg. Mix until a sticky dough forms.Step 6
Bring a pot of salted water to a gentle boil. Using wet hands, shape the quinoa mixture into small dumplings (about 3 cm diameter) and drop them into the boiling water.Step 7
Cook the dumplings until they float to the surface, about 5 minutes. Remove them with a slotted spoon and keep warm.Step 8
Make the aji verde sauce: blend together green bell peppers, cilantro, parsley, jalapeño (if using), lime juice, mayonnaise, 2 tablespoons olive oil, salt, and black pepper until smooth.Step 9
Serve the pressure-cooked chicken hot with quinoa dumplings on the side. Drizzle the aji verde sauce generously over chicken and dumplings.
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