Entree: Peru – Amazonian Peru – Inchicapi de Gallina (Hearty Amazonian chicken soup thickened with ground peanuts and brightened with cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 6 bone-in chicken thighs and drumsticks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped (about 150 g)
- 4 cloves garlic, smashed and chopped (about 12 g)
- 1 tbsp (15 ml) ají amarillo paste or 1 small fresh ají amarillo, seeded and chopped
- 1 cup (140 g) roasted unsalted peanuts, ground into a coarse paste
- 6 cups (1.4 L) chicken stock or water
- 1 lb (450 g) yuca (cassava), peeled and cut into 1-inch pieces
- 1 ear fresh corn, kernels cut off (about 1 cup / 165 g)
- 2 cups (packed) fresh cilantro leaves and tender stems, roughly chopped (about 50 g)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- Salt to taste
- Freshly ground black pepper to taste
- Cooked white rice, for serving

Instructions

1. Brown the chicken: heat oil in a large pot over medium-high heat, add the chicken pieces and brown on all sides, about 6–8 minutes; remove and set aside.
2. Sauté aromatics: in the same pot, lower heat to medium, add the chopped onion and sauté until translucent, 4–5 minutes; add garlic and ají amarillo and cook until fragrant, about 1 minute.
3. Build the broth: return the browned chicken to the pot, add the chicken stock, bring to a simmer and skim any foam.
4. Add yuca and corn: add the yuca pieces and corn kernels, cover, and simmer gently until the chicken and yuca are tender, about 25–30 minutes.
5. Incorporate peanuts and cilantro: stir in the ground peanut paste until fully blended and simmer 5 minutes; remove from heat and puree half the cilantro with 1 cup (240 ml) of the soup liquid in a blender until smooth, then return the puree to the pot along with the remaining chopped cilantro.
6. Finish and season: stir in lime juice, season with salt and pepper to taste, and warm through without boiling to preserve cilantro brightness.
7. Serve: ladle the inchicapi into bowls over or alongside cooked white rice and garnish with extra cilantro and lime wedges.