From the Amazon's Heart: A Creamy Peruvian Chicken & Garlic-Peanut Soup (Inchicapi de Gallina)
Details
Hailing from the lush Amazonian region of Peru, Inchicapi is a soul-warming soup that gets its name from the Quechua words for peanut ("inchik") and soup ("api"). This hearty, creamy dish is a powerhouse of flavor, combining tender chicken, earthy peanuts, plenty of garlic, and the unique jungle herb sacha culantro into a meal traditionally served at special celebrations. It’s a delicious adventure for your palate, showcasing the incredible biodiversity and culinary traditions of the Peruvian jungle.
Ingredients
Instructions
Cook the Chicken and Yuca
In a large stockpot, place the chicken pieces, yuca chunks, and the 4 quarts of water. Add a generous pinch of salt, bring to a boil, and then reduce the heat to a simmer. Cook for about 45-60 minutes, or until the chicken is tender and cooked through and the yuca is soft.
Prepare the Garlic-Peanut Base
While the chicken is cooking, heat the vegetable oil in a separate skillet over medium heat. Add the chopped onion, whole garlic cloves, and ají amarillo paste. Sauté until the onion is soft and the garlic is fragrant.
Blend the Flavors
Transfer the sautéed onion and garlic mixture to a blender. Add the roasted peanuts, the sacha culantro (or cilantro), and about 2 cups of the hot broth from the chicken pot. Blend on high speed until you have a very smooth, creamy purée.
Combine and Thicken
Once the chicken and yuca are tender, remove the chicken pieces and set them aside. Pour the garlic-peanut purée into the stockpot with the yuca. Stir well to combine. In a small bowl, whisk the cornmeal with 1 cup of cold water until there are no lumps. Slowly pour this slurry into the simmering soup, whisking constantly to prevent it from clumping.
Finish the Soup
Return the chicken pieces to the pot. Continue to simmer and stir frequently for another 10-15 minutes, allowing the soup to thicken to a rich, creamy consistency. Be careful to keep stirring so the cornmeal doesn't stick to the bottom of the pot. Season with additional salt and pepper to your liking.
Serve
Ladle the hot Inchicapi into bowls, making sure each serving gets a piece of chicken and yuca. Garnish with a hard-boiled egg if desired and serve immediately.
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