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Peruvian Chicken Broth 2

Serves 4 to 6 Soup chicken, Soups

Peruvian Chicken Broth 2

Peruvian Chicken Broth 2 captures the essence of a home-cooked meal, a staple at any Peruvian table where the art of seasoning is passed down through generations. This dish is not reserved for special occasions but is a culinary anchor in everyday life, bringing warmth and comfort to any family gathering. The broth is prepared intuitively, with salt added by feel and generous use of fat that permeates the rich and satisfying flavor.

This broth envelops you with its hearty aroma, where the gentle sweetness of carrots melds with the savory depth of chicken and the aromatic hint of bay leaf. The olive oil adds a luxurious smoothness, while freshly cracked black pepper provides a subtle kick. Serve it with rustic bread to soak up every last drop, making it both a humble and deeply satisfying experience.

Ingredients

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

Method

  1. Begin by preparing your aromatics. Peel and finely chop 1 onion. In a large pot, heat 2 tbsp olive oil over medium heat. Once the oil shimmers, add the chopped onion and sauté gently, stirring often, until the onion becomes translucent and soft, about 5 to 7 minutes. Ensure the onions do not brown, as this will affect the broth's flavor.
  2. While the onions are cooking, peel and slice 2 carrots into rounds about 1/4-inch thick. Add the carrots to the pot with the onions, stirring to coat them in the oil. Cook for an additional 3 minutes, allowing the carrots to start softening and releasing their sweetness into the base.
  3. Add 700 g chicken pieces to the pot, nestling them among the vegetables. Pour in 1.8 L water, ensuring the chicken is fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil.
  4. Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface with a spoon, as this will keep the broth clear. Allow the broth to simmer uncovered for about 45 minutes. You’ll know it’s ready when the chicken is tender and easily pulls away from the bone.
  5. Taste the broth and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them. If desired, finish with a drizzle of olive oil for richness before serving.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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