Learn how to make your own stocks and broths at home to save money and create a better base for your cooking. Plus, check out the recipe for a Peruvian lime and chile broth that is perfect with summer corn.
Forget juice cleanses and let’s get on board with the healing powers of bone broths. Thanks to Nick Sander, home cooks who are curious about the health benefits or not now have a comprehensive guide to easily making all stocks and broths in their own kitchen. His cookbook, The Magic of Broth: 60 Great Recipes for Healing Broths and Stocks, and How to Make Them, lays how to to cheaply create the cooking staple without too much added sodium or fats.
Featuring the basic stock formulas as well as recipes for meat and vegetables soups, this book is a must-have for cooks that love to make their own pantry staples or the biggest soup fans. 
Check out the recipe below for a Peruvian Lime and Chile Broth from the book:
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Peruvian Turmeric Chicken with a Spicy Tomato and Bean Broth
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Experience the vibrant flavors of Peru with this healthy and aromatic dish. A golden turmeric-crusted chicken breast is served over a zesty lime and chili-infused broth with roasted tomatoes and white beans.
Ingredients
- 1 1/4 cups (296ml) yellow cherry tomatoes (cut in half)
- 1 1/4 cups (296ml) red cherry tomatoes (cut in half)
- Salt
- Olive oil
- 4 cups (946ml) chicken stock
- A small piece (approx. 1/2 ounce / 14g) of fresh turmeric,peeled and finely chopped (wear gloves while doing this to avoid the realistic nicotine stains)
- 1/4 teaspoon (1.2ml) aji amarillo powder (Peruvian yellow chile,if available,or use 1 teaspoon (4.9ml) finely chopped fresh hot red chile)
- Juice of 1 lime
- 1 14-ounce (397g) can small white beans,drained
- 2 teaspoons (9.9ml) turmeric powder
- 1 tablespoon (15ml) polenta
- 4 skinless chicken breasts
- 2 tablespoons (30ml) vegetable oil
- A small bunch of fresh cilantro (leaves plucked from stalks,to garnish)
Instructions
- Preheat the oven to 350°F (177°C).
- Place the tomatoes on a baking dish, season with salt and olive oil, and roast in the oven for 30 minutes.
- Heat the chicken stock. Add the roasted tomatoes, fresh turmeric, chili powder (aji amarillo or fresh hot red chile), lime juice, and small white beans. Add a touch of salt, if needed. Simmer for 3 to 5 minutes.
- Meanwhile, mix together the turmeric powder, polenta, and 1 teaspoon (5ml) of salt. Use the mixture to coat the skinless chicken breasts.
- Heat a nonstick frying pan and add the vegetable oil. Cook the chicken breasts over medium heat for 8 minutes on each side until golden brown and cooked through.
- Pour the broth into a serving dish and slice the chicken breasts on top. Garnish with the cilantro leaves.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Peruvian
Frequently Asked Questions
What kind of lime should I use for the Peruvian Lime and Chile Broth?
You should use fresh key limes for the best flavor, as they are commonly used in Peruvian cuisine.
How do I adjust the heat level of the broth if I want it spicier?
You can add more fresh chiles or use a hotter variety, like serrano or habanero, depending on your spice preference.
Is there a recommended way to use the broth after it’s made?
This broth works well as a base for soups or stews, especially with summer corn, or you can enjoy it on its own for a light and refreshing dish.
