PERUVIAN CHILI RECIPES

Steps:

• Optional: Brown stew meat on the Saute function of the Instant Pot, seasoning with salt, if desired.
• Add the onion, jalapeno pepper and diced tomatoes in the Pot.
• Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; setting time to 22 minutes. When time is up, use quick release feature to release pressure; carefully remove lid.
• Serve with shredded cheese , sour cream or any toppings you desire! Enjoy!

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.