Peruvian Pot
Inchicapi
A rich and aromatic Amazonian chicken soup thickened with ground roasted peanuts and enriched with sacha culantro and corn. A deeply comforting jungle staple.
Ingredients
Instructions
- 1
Grind the roasted peanuts in a blender or mortar until you get a fine paste. Set aside.
- 2
In a large pot, bring water to a boil and add the chicken pieces. Season with salt, cumin, and garlic. Cook for 30 minutes.
- 3
Add the ground peanut paste to the broth, stirring constantly to prevent lumps. Add the peeled and cubed yuca and fresh corn kernels.
- 4
Simmer for another 25-30 minutes until the yuca is tender and the soup has thickened from the peanuts. Add the sacha culantro leaves.
- 5
Adjust salt and serve hot in deep bowls with a piece of chicken, yuca, and plenty of the thick peanut broth. Accompany with steamed rice.
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