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Colombian Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Colombian Chicken Broth 3

Colombian Chicken Broth 3 brings the warmth of home kitchens to your table, echoing the everyday comfort found in Colombian households. This version captures the essence of how it's actually cooked at home, with salt measured by instinct and a generous hand for fat. Each family might sway a little on ingredients, but the core remains: a simple, heartfelt broth meant for sharing.

Expect a broth that's both hearty and soothing, with tender chicken pieces and vegetables steeped in rich flavor. The olive oil adds a subtle depth, while the bay leaf ties the ingredients together in aromatic harmony. Serve it casually, as it's meant to be—a communal dish that invites everyone to ladle their own warmth into a bowl.

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 and 2 sliced carrots. Stir occasionally, allowing the vegetables to soften and release their aromas, about 5 minutes. Be careful not to let them brown, as the goal is to create a fragrant base for the broth.
  2. Add 700 g of chicken pieces to the pot, arranging them in a single layer if possible. Let them cook for a few minutes, turning occasionally, until they are lightly golden on the outside. This step helps to seal in the chicken's juices and adds depth to the broth's flavor.
  3. Pour in 1.8 liters of water, ensuring that the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer.
  4. Allow the broth to simmer gently for about 45 minutes, or until the chicken is cooked through and tender. The chicken should easily pull apart with a fork, and the vegetables should be soft but not falling apart. This indicates that the flavors have melded together beautifully.
  5. Remove the bay leaf from the pot and discard it. Taste the broth and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed. If desired, finish with a drizzle of olive oil for added richness before serving.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

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

Available soon on Amazon…

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