Inchicapi is a delicious soup made with chicken and cornmeal. Its intense flavor and hearty texture make it a truly special dish.
The Inchicapi recipe, originating from Peru, has its roots in the country's jungle cuisine.
This chicken and cornmeal soup is characterized by its intense flavor and more substantial texture, appreciated for its culinary exoticism.
We hope you enjoy preparing this recipe!
Inchicapi
Ingredients
1 Chicken cut into pieces
½ kilogram of Peeled corn
¼ kilogram of Sifted cornmeal
2 Peeled garlic cloves
1 Chopped onion
½ cup of Sachaculantro
½ kilogram of Cooked yuca
1 pinch of Salt
Preparation
Step 1 : To prepare this delicious dish, first boil the chicken with water until you obtain a flavorful broth.
Step 2 : Once ready, it is important to set aside some and let it cool.
Step 3 : In the reserved broth, blend the corn, cornmeal, garlic, onion, and cilantro using a blender.
Step 4 : Then, add this mixture to the boiling broth.
Step 5 : It’s recommended to add salt gradually and adjust to taste with the help of a wooden spoon.
Step 6 : When the chicken meat is tender when touched with a fork, add the yuca.
Step 7 : Finally, you can serve this dish with a bit of ají or rocoto salsa according to each person’s taste.
Step 8 : Despite being a broth and containing cornmeal, this recipe is perfect for any season of the year.
Step 9 : Due to its high caloric and protein content, it is ideal as a main course to share at the family table.
Step 10 : Enjoy this exquisite recipe!
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