Peruvian Amazon Chicken Soup

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 1 cup (150g) roasted peanuts 1 cup (150g) roasted peanuts
• 1 bunch of fresh cilantro, stems and leaves separated 1 bunch of fresh cilantro, stems and leaves separated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 medium onion, chopped 1 medium onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 aji amarillo peppers, seeded and chopped 2 aji amarillo peppers, seeded and chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 medium yuca (cassava), peeled and cut into chunks 2 medium yuca (cassava), peeled and cut into chunks
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a blender or food processor, blend the roasted peanuts and cilantro stems until you get a smooth paste. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and aji amarillo peppers. Sauté until the onions are translucent and the peppers are softened.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Stir in the ground cumin and dried oregano, followed by the peanut-cilantro paste. Mix well to coat the chicken.
5. 5.
   Pour in the chicken broth and water. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   While the soup is simmering, prepare the yuca. Place the yuca chunks in a separate pot, cover with water, and bring to a boil. Cook until the yuca is tender, then drain and set aside.
7. 7.
   Once the chicken is cooked, remove the pieces from the soup and shred the meat using two forks. Return the shredded chicken to the pot.
8. 8.
   Season the soup with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
9. 9.
   Serve the Peruvian Amazon Chicken Soup hot, garnished with fresh cilantro leaves and accompanied by the boiled yuca.

Treat your ingredients with care...

• Peanuts — If you or your guests have a peanut allergy, you can substitute the peanuts with cashews or almonds to achieve a similar creamy texture and nutty flavor.

Tips & Tricks

• To add an extra layer of flavor, you can marinate the chicken pieces with a mixture of lime juice, garlic, and aji amarillo paste for 30 minutes before cooking.
• If you prefer a spicier soup, you can increase the amount of aji amarillo peppers or add a pinch of cayenne pepper.
• For a thicker consistency, you can blend a small portion of the soup and then mix it back into the pot.

Serving advice

Serve the Peruvian Amazon Chicken Soup in warm bowls, allowing the aroma to entice your senses. Accompany it with a side of boiled yuca and garnish with fresh cilantro leaves for an authentic touch.

Presentation advice

To enhance the presentation, drizzle a swirl of vibrant green aji amarillo sauce on top of the soup and sprinkle some crushed roasted peanuts for added texture. Serve with a slice of lime on the side for a burst of citrusy freshness.