Nilaga is a basic Filipino food that literally means “stew,” “boiled,” or “sabaw” (broth). The term before or after the word “nilaga” such as “nilagang manok” (chicken nilaga) refers to the meat that is being stewed or boiled. You will find a chicken nilaga recipe in this post.
Where is your chicken nilaga recipe from?
Some nilaga versions are named after the place it hailed from by adding the name of the place at the end of its title as in “nilagang manok,” becoming “nilagang manok Ilocos,” “nilagang manok Bicol,” etc. This is true with most Filipino recipes, especially adobo.
Nilaga any time of the year
Chicken nilaga, or any other nilaga for that matter, is best during the cooler months, although popular at any time of the year.
“It’s never cold in the Philippines!” – Mr. Green Eye’s perennial declaration, to which I remind him of Saudi Arabia’s consumption of hot coffee! Whoa! Nilaga is good during the cooler months because it provides heat – same with chicken tinola, pesang manok, sinigang, and chicken lugaw.
“Pag may tiyaga, may nilaga”
That is an adage in the Philippines, which translates to “ where there is perseverance, there is stew .” It is a figure of speech, of course, and this saying is used to inspire and/or remind us that “nothing is impossible if we persevere.” Truly a good saying to live by.
“Pag may tiyaga, may nilaga.”
Chicken Nilaga Recipe Ingredients
So, chicken nilaga is nilagang manok or stewed chicken, translated literally. While beef is most popular for this dish, chicken has become popular in recent years being faster to cook, a healthier choice, and cheaper alternative. In fairness to nilagang manok, it has its distinct taste. The taste of its soup (sabaw) takes from the meat.
The basic ingredients for this hearty chicken dish, other than the chicken pieces, are potatoes, cabbage, and string beans. Through the years, many versions of this recipe have other alternate veggies, such as:
- Green beans – to replace string beans
- Butternut squash, chayote squash – to replace, or in addition to potatoes
- Bok choy, pechay or Chinese cabbage can replace regular cabbage or become an an addition. Notice that they are green leafy vegetables. Aren’t nilaga healthy then?
- Malunggay leaves – as toppings or last-vegetable addition to the lineup of veggies
With onions, salt, and a good amount of black peppercorns, the soup gets its identity.
How to Cook Chicken Nilaga
Cooking nilaga is easy. You only need to boil onions, whole black peppercorns, and chicken pieces together and cook (even without stirring) until tender. Adding the vegetables starting with the ones that cook longer to the leafy greens and finishing this fragrant chicken soup with chicken cube, salt, and fish sauce.
Serving Suggestions
Nilaga’s sabaw, by itself would make you want more. You can eat nilaga as is; the meat and vegetables will fill you in, and the soup is light. Or you can have this with hot, plain steamed rice. Steamed white rice is best because it will not alter the taste of the broth.
Speaking of Mr. Green Eyes, he has a Saudia version of nilaga which we call Chicken Nilaga ala Baba. Apart from it being wildly interesting, its origin is sweet, eh romantic?
Tips for Cooking Nilaga:
- Fresh meat, straight from the market, is incredibly tasty in nilaga.
- Chicken thighs, legs, and other bony parts are good choices.
- Wash meat repeatedly before putting it in the pot to avoid build-ups at boiling point. For any build-up, however, you can scoop them out.
- Yellow onion or white onion tends to be better with chicken nilaga. Green onions are good additions, but do not overdo it.
- An addition of chicken cube reinforces the taste of meat in the broth.
- Do not blanch your vegetables and mix them in the latter part of cooking because their taste in the broth makes the dish more appetizing.
- Add your vegetables to the pot near the end of cooking – estimate the time when they will be soft to your preference, unless you prefer your vegetables overdone. In both cases, though, it is best to set the fire on medium heat and set your cooking time.
- It is best to eat nilaga on the day of cooking. Though we still eat leftovers the following day, cabbage tends to have its dual personality coming out when left behind for hours! The solution is to separate the cabbage from the dish before keeping them (refrigerate).
- About two cups chicken broth from nilaga served in bowls is a yummy appetizer!
- Though optional, a couple of 1/4 cup of fish sauce will create wonders in the taste of nilaga.
This is an ultimate comfort food.
Chicken Nilaga
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 1 whole chicken (about 1200g cut into 8 pieces)
- 1–2 pcs. chicken liver
- whole black peppercorns
- 6 cups water
- 1 tbsp. salt
- 1 medium onion (quartered)
- 2 medium-sized potatoes (quartered)
- ½ k string or green beans (cut into 3” length)
- ½ head cabbage (quartered)
- 1 bunch Bok Choy (optional)
- 2 tbsp. patis (fish sauce) (fish sauce)
Instructions
- Bring water to boil with peppercorns, salt and onion.
- Add chicken pieces including liver, cover and cook until chicken parts are tender. Add potatoes halfway through followed by string/green beans and simmer for about 2 minutes.
- Add the cabbage, Bok CHoy (if using), and patis. Simmer for another 2 minutes.
- Serve hot.
Chicken Nilaga from My Mothers’ Kitchens
Looks So Delicious