I just discovered Peruvian food and love it. Anyone have recipes?

I have been experimenting with Aguadito (Peruvian Chicken Soup) in the instant pot. I made it twice now. The first time I cooked some frozen chicken then shredded it and used it and the liquid in the soup. It was great. The second time I tried to doubled the recipe. I used rotisserie chicken and box stock. The only difference was when I opened the pressure cooker after a quick release the inside of the lid was covered in the cilantro. That was a first. Never had anything do that before. So I have some technique to work on. But the flavor is great. Very close to the restaurant. I am sure there are more authentic recipes out there. Would love any you can share. The aji sauce is great on everything.

Aguadito (Peruvian Chicken Soup)
Yields 4 servings

3/4 cup cilantro leaves
1 serrano pepper, halved and de-seeded
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
1 large chicken breast, cooked and shredded or shredded rotisserie chicken
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 teaspoon ground cumin
1/4 cup raw white rice
1 cup frozen corn and green peas or mixed vegetables
Salt to taste
1 lime, cut into wedges (garnish)
Aji Amarillo Sauce (garnish)

Add cilantro leaves, serrano pepper, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

Add chicken broth, 2 cloves garlic, onion, red bell pepper, cumin, rice, frozen veggies and cilantro liquid mixture to the pot. Cook under high pressure for 12 minutes. Release pressure, add the chicken to the pot and warm through. Taste for seasoning, add salt to taste. Serve with a wedge of lime and Aji sauce.


Aji Amarillo Sauce (Green Peruvian Dipping Sauce)

Ingredients

1 fresh serrano, including seeds and ribs, roughly chopped
1 cup freshly picked cilantro leaves and small stems
2 tablespoons grated Parmesan cheese
2 medium garlic cloves, minced
1 tablespoon olive oil
1 teaspoon white vinegar
juice from 1/2 lime
1/2 cup mayonnaise
Kosher salt and freshly ground black pepper

Directions

Combine serrano, cilantro, parmesan, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste forms. Add mayonnaise and blend until homogenous. Transfer to a bowl and season to taste with salt and pepper. Serve with Peruvian cuisine. Unused sauce can be stored in a covered container for up to 1 week.