Chicken, cabbage and potato soup (a.k.a. nilagang manok)
Posted on 04-27-10 · Chicken, duck & turkey Tags: chicken soups
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An updated version of a recipe originally published on May 10, 2003.
Nothing 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 soup, for instance, the potatoes take longest to cook. Quartered potatoes normally take 15 minutes to cook. 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).
If using carrots, add them ahead of the potatoes since they require a longer cooking time. If using squash, add them after the potatoes and cabbage had been simmering for 10 minutes. The temperature of the broth will drop, naturally, slowing the cooking of the potatoes. So, give 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.
Ingredients :
1 chicken, about 1.2 k., cut into serving pieces
3 potatoes, peeled and quartered
1/2 head of white cabbage
1 whole onion, peeled
1 whole garlic
salt and pepper to taste
3 pcs. of kalamansi (native lemon)
6 tbsp. of patis (fermented fish sauce)
With a sharp pointed knife, pierce the garlic in several places. Quarter the cabbage. Remove the skin and seeds from the squash and cut in the same size as the potatoes.
Place the chicken pieces in a casserole. Pour in enough water to cover. Add whole onion, pierced garlic and 1 tsp. of salt. Set over medium heat and bring to a boil. Remove scum as it rises. Cover and simmer for 20 minutes. Add the potatoes and cabbage. Simmer for another 10 minutes.
Squeeze juice from kalamansi and mix with patis. Serve with boiled chicken and vegetables.
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ilang inch ng pie pan ang ginamit mo?
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!
LOLZ…of course u can add basically any vegies w/ Nilaga’ng Chicken-Manok.I saute Meat w/Garlic,Onions,& Sliced Ginger root(Thumb Size)para sa mga Allergic “malansa”and 1 TBSP PATIS(may add more later to taste.When the Meat(anykind)Cutup Chicken, Beef, or Pork)starts to turn brownish, add 4 to 6 cups water, and let boil for 10 -15 min.I usually add Potato,Carrots next w/ 1/2tsp.coarsely gound peppercorns.Cook for @5minutes.Then Zucchini Squash(sliced 1/4″),baby Pechay.Turn off and cover. Serve after 15 min.w/ rice…enjoy w/Patis with chopped Jalapeno Peppers.
Thank you so much. Just googled this anf I’m about to make it.