Inchicapi - Peruvian Chicken and Peanut Soup

Ingredients

• 6 pieces (850 g)yuca
• 800 gchicken, cut into chunks with skin and bones
• 1 (130 g)onion
• 1 cup (150 g)roasted peanuts
• 3 (60 g)sweet peppers
• 5 clovesgarlic
• 2 cubesconcentrated chicken broth (chicken bouillon)
• 1/2 cup (75 g)precooked cornmeal
• 1 tablespoonsalt
• 20 leaves, or 1/2 cup coriandersacha culantro
• 3 litreswater
• To serve, to tastesliced chilli peppers, plantains or chopped peanuts (optional)

Instructions

1. 1

   Prepare the yuca

   Rinse the yuca under running water and cut it into discs no thicker than 3 cm. Set aside.

2. 2

   Cook chicken and yuca

   Pour 2 litres of water into a pot and add 1 teaspoon of salt, the yuca and the chicken. Cook over high heat for about 30 minutes, until the yuca pieces open up.

3. 3

   Prepare the blend

   While the chicken and yuca cook, put 2 cups of water in a blender with the sacha culantro or coriander, sweet peppers with their veins and seeds removed, peanuts, garlic and both chicken bouillon cubes.

4. 4

   Blend until smooth

   Blend on high speed for 3 minutes, until the mixture is smooth and homogeneous.

5. 5

   Add the mixture

   When the chicken and vegetables are soft and about half the water has evaporated from the pot, pour in the blended mixture. Stir to combine, then cook for about 10 minutes.

6. 6

   Dissolve cornmeal

   While the soup cooks, dissolve the cornmeal in the remaining water.

7. 7

   Thicken the soup

   Pour the cornmeal mixture into the pot and cook for 5 minutes, stirring continuously so it does not stick to the bottom. Turn off the heat and remove the pot; taste and adjust the salt if needed.

8. 8

   Serve the soup

   Serve the inchicapi with sliced chilli peppers, plantains or chopped peanuts.

What is inchicapi?

Inchicapi is a traditional Peruvian soup, especially associated with the Amazonian region, where peanuts and local herbs give chicken broth its distinctive character. The name is often linked to the Quechua words for peanuts and soup.

This version combines chicken and yuca with a blended mixture of peanuts, sweet peppers, garlic and sacha culantro. Cornmeal stirred in at the end gives the broth a thicker, more substantial finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 21g protein, 21g carbs, 23g fat.

Yuca and cornmeal provide most of the carbohydrates, while peanuts and chicken contribute much of the fat and protein. Serve a bowl with extra vegetables or a crisp salad for a more balanced plate.

The chicken and yuca

Chicken pieces: The recipe uses skin-on, bone-in chicken, which cooks in the broth alongside the yuca. Keep the pieces in chunks as directed so they can simmer together.

Yuca: Cut the peeled or prepared yuca into discs no thicker than 3 cm. The recipe's cue is that the pieces open up as they cook; check them before adding the blended mixture.

Build the peanut base

Peanuts: Roasted peanuts are blended with water to make the soup's savoury, nutty base. Blend for the full 3 minutes so the mixture is as smooth as possible.

Herbs and peppers: Sacha culantro gives the soup its characteristic herbal flavour; coriander is offered as an alternative. Remove the sweet peppers' veins and seeds before blending.

Add the cornmeal carefully

Cornmeal: First dissolve it in the remaining water rather than tipping it dry into the pot. This helps it disperse through the broth.

Stirring: Keep stirring as the cornmeal cooks for 5 minutes, paying particular attention to the bottom of the pot, where it can catch.

Watch the cooking cues

First simmer: The yuca and chicken cook over high heat for about 30 minutes, until the yuca opens up and the chicken and vegetables are soft.

After blending: Once the peanut mixture is added, cook the soup for about 10 minutes, then add the cornmeal mixture for a further 5 minutes of continuous stirring.

Make it a meal

The soup is filling enough to serve as a main course, as well as a starter. For a fresh contrast, serve it with sliced chilli peppers; plantains or chopped peanuts are also suggested accompaniments.

Taste the soup before serving and adjust the salt if needed, bearing in mind that the chicken bouillon cubes also season the broth.

Recipe notes & tips

• Cut the yuca into evenly sized discs no thicker than 3 cm so they cook at a similar rate.
• Remove the sweet peppers' veins and seeds before blending.
• Blend the peanut mixture for the full 3 minutes to help make it smooth.
• Dissolve the cornmeal in water before adding it to the soup.
• Stir continuously during the final 5 minutes to stop the cornmeal catching on the bottom.
• Taste before adding more salt, as the bouillon cubes already season the broth.

Variations

• Use coriander: Replace the sacha culantro with the stated 1/2 cup of coriander.
• Add chilli: Serve with sliced chilli peppers for a sharper, hotter finish.
• Serve with plantains: Add plantains at the table as the recipe suggests.
• Finish with peanuts: Scatter chopped peanuts over each serving for extra texture.

Common mistakes to avoid

• Cutting thick yuca discs: Pieces thicker than 3 cm may not cook as evenly; keep them to the stated thickness.
• Leaving pepper seeds in: Remove the veins and seeds before blending, as directed.
• Adding cornmeal dry: Dissolve it in the remaining water first so it can be incorporated into the soup.
• Stopping the stirring: Cornmeal can stick to the bottom; stir continuously for its 5-minute cooking time.
• Salting without tasting: Bouillon cubes add seasoning, so taste the finished soup before adjusting the salt.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring often; add a little water if the soup has thickened.

Frequently asked questions