Hawaiian Style Inchicapi

Ingredients

In the Hawaiian adaptation of Inchicapi, the traditional Peruvian ingredients are replaced with Hawaiian staples. The original dish's peanuts are substituted with macadamia nuts, adding a unique nutty flavor. The Peruvian yellow chili peppers are swapped with Hawaiian chili peppers, providing a milder heat. Additionally, taro root is used as a thickening agent instead of yuca, giving the sauce a distinct texture. We alse have the original recipe for Inchicapi, so you can check it out.

• 2 lbs (900g) boneless, skinless chicken thighs 2 lbs (900g) boneless, skinless chicken thighs
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) macadamia nuts, finely chopped 1 cup (150g) macadamia nuts, finely chopped
• 1 cup (150g) taro root, peeled and grated 1 cup (150g) taro root, peeled and grated
• 1 cup (150g) fresh pineapple, diced 1 cup (150g) fresh pineapple, diced
• 2 Hawaiian chili peppers, finely chopped 2 Hawaiian chili peppers, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• Cooked jasmine rice, for serving Cooked jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and Hawaiian chili peppers. Sauté until the onion is translucent.
2. 2.
   Add the chicken thighs to the pot and cook until browned on all sides.
3. 3.
   Pour in the coconut milk, chicken broth, pineapple juice, and water. Stir in the grated taro root and macadamia nuts. Season with salt and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
6. 6.
   Stir in the diced pineapple and fresh cilantro. Cook for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Hawaiian Style Inchicapi over cooked jasmine rice. Garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Taro root — Make sure to peel and grate the taro root just before using it to prevent discoloration.
• Macadamia nuts — Toast the macadamia nuts in a dry skillet over medium heat for a few minutes to enhance their flavor before chopping.

Tips & Tricks

• For a spicier kick, add more Hawaiian chili peppers.
• If taro root is not available, you can substitute it with yuca or sweet potatoes.
• Adjust the thickness of the sauce by adding more water or chicken broth, if desired.
• To make it more tropical, garnish with shredded coconut or sliced macadamia nuts.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Hawaiian Style Inchicapi hot over a bed of jasmine rice. Garnish with fresh cilantro for added freshness and color. Accompany it with a side of tropical fruit salad to complement the flavors.

Presentation advice

Present the Hawaiian Style Inchicapi in a shallow bowl, allowing the vibrant colors of the dish to shine through. Place a mound of jasmine rice in the center and ladle the chicken and sauce around it. Garnish with a sprig of cilantro and a pineapple wedge for an extra touch of tropical flair.