Nilagang manok
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieNothing can be simpler than just throwing everything in a casserole and leaving them there to cook. With the right combination of ingredients, boiled chicken and vegetables will whet everyone’s appetite come dinner time.
When using a variety of vegetables in a single dish, cut similar vegetables (like potatoes, carrots, squash, turnips, taro, chayote, etc.) in the same sizes. The vegetables that take longest to cook should be added to the pan ahead of the others. In cooking our Nilagang Manok, for instance, the potatoes take longest to cook. Quartered potatoes normally take 15 minutes to cook; squash, 10 minutes. The cabbage would need the same cooking time as the potatoes because of the size of the chunks (cut it in smaller chunks and it will need less time to cook). When I added the squash after the potatoes and cabbage had been simmering for 10 minutes, the temperature of the broth naturally went down, slowing the cooking of the potatoes. So, I gave an allowance of another five minutes. Of course, these are just guides. Factors like size and age of vegetables affect the length of cooking time.
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[...] I actually boiled a whole chicken with lots of vegetables in preparation for dinner (the immortal nilagang manok or boiled chicken and vegetables). I just cut off a few slices of meat from the beast to make my chicken mami. For more detailed [...]
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[...] a rather simple dish, really, easy to prepare and only takes about 40 minutes to cook. The basic recipe for nilagang manok was among my earliest blog entries. The only difference between that dish and this one is the [...]
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ang sarap
Hi Connie,
My husband has skin asthma, thus I can not cook anything malansa. He doesn’t like chicken pieces with bones whenever I cook any chicken recipes. I always use chicken fillet.
Is there a way I can still cook a very tasty chicken soup recipe even when I’m using fillets?
Thanks again.
Racquel
Try the technique I did in the chicken a la picadillo recipe.
Gudpm! i read ur recipe about nilagang manok. r u sure of it? sure ka ba na pwedeng pagsamahin ang squash at saka manok? ewan ko lng ha, pro im not sure. alam mo kong ano ung “sangla”, isang uri ng sakit? ito ung makukuha mo kpag hinaluan mo ng squash ang manok…. i think “sangla” ang ketong is just the same.
Joseph, sino bang herbolaryo ang kino-konsulta mo ha.
squash and chichen? thats wierd!