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CaribbeanAuthentic Cuisine

Caribbean Chicken Broth

Serves 4 to 6 Soup chicken, Soups

Caribbean Chicken Broth

Caribbean Chicken Broth finds its roots in the kitchens of Caribbean homes where cooking is an art of intuition and generosity. The broth is a staple, often prepared when comfort and warmth are needed, making it a beloved choice for both ordinary days and special family gatherings. This version reflects the true essence of home cooking, where the chicken is chosen with care and the salt is measured by instinct, ensuring a dish that is as authentic as it is satisfying.

The broth is a symphony of tender chicken pieces, subtly sweet carrots, and the earthy depth of bay leaf, all simmering together to create a warm, savory embrace. The olive oil lends a gentle richness, while the onion contributes a mellow sweetness, balancing the flavors beautifully. Each spoonful is a taste of the Caribbean, a reminder of the island's embrace, ready to be ladled generously into bowls and shared with those you hold dear.

Ingredients

  • 700 gchicken pieces
  • 1onion
  • 2carrots
  • 1.8 Lwater
  • 2 tbspolive oil
  • 1bay leaf
  • to tastefine sea salt and black pepper

Method

  1. In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. This step builds the aromatic base essential for a flavorful broth.
  2. Add 700 g of chicken pieces to the pot. Stir to coat the chicken in the oil and onions, letting the chicken brown slightly on all sides. This browning will enhance the depth of flavor in your broth.
  3. Peel and slice 2 carrots into rounds and add them to the pot. Stir them in to combine with the chicken and onions. The carrots will add a subtle sweetness and color to the broth.
  4. Pour in 1.8 liters of water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf for an earthy aroma. Increase the heat to high until the water begins to boil.
  5. Once boiling, reduce the heat to low to maintain a gentle simmer. Let the broth simmer uncovered, skimming off any foam or impurities that rise to the surface. Simmer until the chicken is cooked through and the carrots are tender, with the chicken easily pulling away from the bone.
  6. Taste the broth and season with fine sea salt and black pepper to your preference. The salt should enhance the flavors without overpowering them. If desired, finish the broth with a drizzle of olive oil for added richness before serving.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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