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Filipino Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Filipino Chicken Broth 3

Filipino Chicken Broth 3 comes from the heart of Filipino home cooking, where recipes are shared through generations by taste and feel rather than strict measurements. This dish is a staple on the family table, often prepared on weekends when everyone gathers to share stories and laughter over a comforting meal. The broth is deeply rooted in the tradition of using simple, fresh ingredients to create a dish that is both nourishing and satisfying.

The broth should be rich with the savory depth of chicken, subtly sweet from the onion and carrots, and gently seasoned with bay leaf. It is meant to be ladled generously into bowls, the olive oil lending a silky texture that coats the palate. This is a dish that invites sharing, its warmth and aroma enveloping the table in a sense of home.

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 can alter the flavor of the broth.
  2. Add 700 g of chicken pieces to the pot, stirring them with the onions. Cook the chicken until it is lightly browned on all sides, which will take about 5 to 7 minutes. This step helps to seal in the juices and adds depth to the broth.
  3. Peel and slice 2 carrots into rounds, then add them to the pot. Stir them in with the chicken and onions, allowing the carrots to start softening. This layering of ingredients ensures each component contributes its flavor to the broth.
  4. Pour in 1.8 liters of water, ensuring all ingredients are 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.
  5. Allow the broth to simmer gently for about 45 minutes, or until the chicken is cooked through and the carrots are tender. You will notice the chicken is done when it is no longer pink inside and easily pulls apart with a fork.
  6. Taste the broth and season with fine sea salt and black pepper to your liking. Stir well to dissolve the salt completely. This step is crucial as it balances the flavors of the broth.
  7. Before serving, remove the bay leaf from the pot. You can finish the broth with a drizzle of olive oil for added richness. Serve the broth hot, making sure each bowl gets a generous portion of chicken and vegetables.
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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