Rinse the yuca under running water, and then cut them into discs of no more than three centimeters thick. Put aside.
Put two liters of water in a pot. Add a teaspoon of salt along with the yuca and chicken pieces. Cook the yuca pieces over high heat for about thirty minutes until they open up.
While the chicken and yucas are cooking, prepare the rest of the ingredients. Place two cups of water in the blender, add the sacha culantro or coriander, the sweet peppers (without veins or seeds), the peanuts, the garlic, and the two cubes of concentrated chicken broth.
Blend at high speed for three minutes until you get a homogeneous mixture.
At this point, the vegetables and meat should be soft and half of the water in the pot will have evaporated. Pour the mixture into the water and stir with a kitchen spoon until everything is well integrated. Cook for about ten more minutes.
While the inchicapi is cooking, dissolve the cornmeal in the remaining water.
Add the cornmeal mixture to the pot, cook for five more minutes without stopping stirring. Careful handling of cornmeal is vital, since it tends to stick to the bottom. Turn off the heat and remove the pot. If necessary, taste and adjust salt.
Serve the inchicapi with sliced chili peppers, plantains, or chopped peanuts