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Peruvian Chicken Broth

Serves 4 to 6 Soup chicken, Soups

Peruvian Chicken Broth

Peruvian Chicken Broth is a staple across home kitchens in Peru, made with the simplicity and warmth that define everyday family meals. This dish is not reserved for special occasions but rather finds its place in daily life, often prepared when comfort is needed or when the weather turns cool. Each household has its own version, reflecting the unspoken rules of family tradition and personal taste.

The broth is rich and soothing, with the robust flavor of chicken complemented by the sweetness of carrots and the subtle bite of black pepper. A bay leaf lends a gentle aroma, while olive oil adds a silky texture. Salt is added by instinct, creating a harmonious balance that feels like home. This is a dish meant for sharing, inviting everyone to gather around the table.

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 is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and releases a sweet aroma, about 5 to 7 minutes. Be careful not to let the onion brown, as this will alter the flavor of your broth.
  2. While the onion is cooking, peel and slice 2 carrots into rounds about 1 cm thick. Once the onion is ready, add the carrots to the pot. Stir them gently to coat with the oil and onion mixture. Allow the carrots to cook for about 3 minutes until they start to soften slightly and their color brightens.
  3. Add 700 g chicken pieces to the pot. Turn the pieces to coat them in the aromatic mixture, allowing them to sear slightly on all sides. This step will help to deepen the flavor of the broth as the chicken begins to release its juices.
  4. Pour in 1.8 L water, ensuring the chicken and vegetables are fully submerged. Add 1 bay leaf for an earthy depth. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the broth to simmer.
  5. Let the broth simmer gently. You want to see occasional bubbles breaking the surface, which indicates a gentle simmer. Cook until the chicken is cooked through, and the carrots are tender when pierced with a fork, about 30 to 40 minutes. The broth should have a rich, savory aroma by this point.
  6. Taste the broth and season with fine sea salt and black pepper to your liking. Remember, Peruvian home cooks often season generously, so don't be shy with the salt. Stir well to ensure the seasoning is evenly distributed.
  7. Finish the broth by removing the bay leaf. If desired, you can add a thread of olive oil for added richness. Serve the broth hot, making sure each bowl gets a portion of chicken and carrots. This dish is perfect for sharing, embodying the spirit of a Peruvian family meal.
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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