Nilagang manok
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 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.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
3 Responses to “Nilagang manok”
Leave a Reply
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.