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 invite everyone’s appetite to come lunch or dinner time.
When using a variety of vegetables in a single dish, cut similar vegetables like potatoes, carrots, squash, cabbage, turnips, taro, pumpkin, sweet potatoes and chayote or sayote in the same sizes. You could add corn cob or mais also. The vegetables that take longest to cook should be added to the pot ahead of the others.
* 1 whole chicken, cut into serving pieces
* 3 potatoes, peeled and quartered
* 1/8 of a whole squash
* 1/2 head cabbage (napa variety)
* 1 whole onion, peeled and halved
* 1 whole garlic, peeled
* salt and pepper corn
* Lemon juice or Kalamansi
* Fish sauce (patis)
1.) 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.
2.) Place the chicken pieces in a casserole. Pour in enough water to cover. Add whole onion, pierced garlic and 1 tsp. of salt and pepper corn. Set over medium heat and bring to a boil. Remove scum as it rises. Cover and simmer for 20 minutes.
3.) Add the potatoes and squash. Simmer for another 10 minutes. Add the cabbage, cover and simmer for 10 more minutes.
Squeeze juice from Lemon or kalamansi and mix with patis (fish sauce). Serve with boiled chicken and vegetables.
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