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Filipino Chicken Broth 2

Serves 4 to 6 Soup chicken, Soups

Filipino Chicken Broth 2

Filipino Chicken Broth 2 is a comforting staple in many Filipino households, often simmered on weekends when families gather for a leisurely meal. This home version captures the essence of everyday Filipino cooking, where ingredients are judged by feel and shared at tables filled with laughter and stories. Hand-measured salt and a generous touch of fat bring authenticity to this beloved dish, ensuring its place in the heart of home cooking.

The broth should be rich and aromatic, with tender chicken pieces and a subtle sweetness from simmered carrots and onions. The bay leaf adds a gentle herbaceous note, while the seasoning is adjusted to personal preference, making each pot a personalized experience. It's a dish that invites you to savor the warmth and simplicity of a home-cooked meal.

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 pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, about 5 minutes. Be careful not to let it brown, as this could add an unwanted bitterness to the broth.
  2. Add 700 grams of chicken pieces to the pot. Stir them around so they are coated in the oil and onions. Cook for about 5 minutes, turning occasionally, until the chicken pieces are lightly browned on all sides. This step helps to lock in the chicken's flavor.
  3. Peel and slice 2 carrots into rounds, then add them to the pot. Stir the carrots in with the chicken and onions, ensuring they are well mixed. The carrots will start to soften slightly, adding a natural sweetness to the broth.
  4. Pour in 1.8 liters of water, making sure the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low. Let it simmer gently, uncovered, for about 45 minutes, or until the chicken is cooked through and the broth has a rich, savory aroma.
  5. As the broth simmers, occasionally skim off any foam or impurities that rise to the surface. This will help keep your broth clear and clean-tasting.
  6. Once the chicken is tender and the broth has developed a deep flavor, taste it and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go, to ensure the flavors are balanced.
  7. Remove the bay leaf before serving. Ladle the broth into bowls, making sure each serving has a good mix of chicken, carrots, and broth. Enjoy your Filipino Chicken Broth 2, served hot and ready for sharing at the table.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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