“If you can boil water, you can cook anything.” This is what my late mom told me and in turn what I taught my sons when they were learning how to cook. At that time, my sons looked at me puzzled. A few years after, I proved I was right when I showed them how to cook the most basic Filipino dish – Chicken Nilaga, a boiled stew with vegetables.
Chicken Nilaga (say ‘nee-lah-ga”) is so easy and basic, yet one of the most comforting meals I have served the family. The Tagalog word ‘nilaga’ means boiled.
As the east coast braced for snow storm “Jonas”, I was reminded of the warm comfort this chicken stew brought our family. My mom used to cook this stew every Sunday. We grew up in Tarlac, a small agricultural town in the Philippines. My late father grew vegetable crops and fruit trees in our expansive backyard and we had poultry and livestock, too. It was routine for me to go with my mom and gather the brown colored eggs from the free range chickens roaming our yard. And for family dishes, mom always said, “The best kind of chicken to use for Chicken Nilaga are the native chickens.” What mom referred to as ‘native chickens’ were organic, free range like those we had at our yard. Mom also used the freshest, newly-harvested vegetables my dad grew. All these made for marvelous flavors.
Today, I cook this chicken soup meal all the time. Winter is the best time to serve it to the family. I don’t have free range chickens in my backyard here in America like we did when I was a child. I buy regular chicken from the nearby supermarket. This soft stewed chicken in a clear broth flavored with fish sauce, scallions and large onions is splendid poured on a bed of steaming white rice. I religiously like to mash my boiled potatoes within the dish, and let it mix happily with the soft chicken, the soupy broth and the plump rice grains.
No other dish has made my life as a mom so easy on any day I want to feed my family a good home cooked meal. Thanks to my mom who taught me “how to boil chicken.” And now let me go ladle some superb soup broth into the hungry bowls that await at our table tonight!
One of the most basic Filipino soup meals is Chicken Nilaga, which translates to ‘boiled chicken’. The clear chicken broth is flavored with fish sauce, scallions and onions. You can be as versatile as you want with this dish, by adding quartered potatoes, carrots and green beans. I added robust-flavored Chinese sausages and savory ham slices to pack in layers of flavors. This AsianInAmericaMag recipe is good for 4 servings.
- chicken, whole or cut up - 4 to 5 pounds, bone-in
- vegetable oil - 2 Tablespoons
- garlic - 4 cloves, minced
- white onions - 2 large pieces, sliced
- scallions or green onions - 1/2 cup, chopped fine, white parts only
- fish sauce (Filipino patis) - 2 Tablespoons (from Asian markets)
- organic chicken broth - 6 cups
- rice wash (obtained from second washing of uncooked rice) - 2 cups
- potatoes - 2 large pieces, peeled, quartered
- carrots - 2 medium pieces, peeled, sliced
- cooked ham - 2 slices, cut in 3-inch length strips
- Chinese sausages (lap cheong) - 2 medium-sized pieces, sliced (from Asian markets)
- green beans - 1 1/2 cups, edges trimmed, sliced in 2-inch length pieces
- bok choy (Chinese cabbage) - 1 bunch, sliced in shreds, about 2 cups
- whole black peppercorns - 1 teaspoon
- sea salt - 1 teaspoon
- freshly ground black pepper - 1 teaspoon
- boiled rice - for serving
- Prepare whole or cut up chicken by washing the pieces well and pat dry with paper towels. Place chicken in a pre-greased roasting pan that fits the pieces. In a pre-heated oven of 375 F degrees, roast the chicken for about 15 to 18 minutes till the skin is crisp and light brown. Remove the chicken from the oven and set aside.
- Have some rice wash ready for the broth by setting aside the water used from pre-washing the uncooked rice grains. (I have written about this in a previous blog post and is one of the simplest and best ways to cook a hearty, flavorful soup broth).
- In a large stock pot, over medium high heat, add the vegetable oil. Add the garlic, onions, scallions and fish sauce or Filipino patis. Let this cook for 2 to 3 minutes till onions soften and fish sauce flavor sets in.
- Add the chicken, the rice wash and broth, making sure the liquid covers the chicken. Season with whole pepper corns, salt and black pepper powder. Let the broth boil at high heat, then lower to medium. Cover and cook till the chicken is soft and tender for about 55 minutes.
- At the last 20 minutes, add the ham slices, Chinese sausages, potatoes and carrots. Add the green beans and bok choy at the last 10 minutes. Serve hot with boiled jasmine white rice.
- Cook’s comments: if you want to make life easy, cook this Chicken Nilaga in a slow cooker or crock pot. I use my slow cooker measuring about 4 ½ quarts for this amount of chicken and ingredients, on a High setting, for 6 hours. If cooking in a slow cooker, I add the potatoes and carrots at the last hour, the green beans at the last 30 minutes. For a pressure cooker, cook this chicken stew (with bone-in) for 40 minutes.
- How to make rice wash: click on this link to see my previous blog post.
Memory Lane Comfort Food
- Cheesy Spinach Dip from That Skinny Chick Can Bake
- Welsh Rarebit Crostini from The Wimpy Vegetarian
- Stuffed Cabbage from Mother Would Know
- Chole Aloo (Chickpas & Potatoes) from Spice Roots
- Old-Fashioned Chicken Pot Pie (Gluten Free) from The Heritage Cook
- Chicken and Rice Casserole from Miss in the Kitchen
- Texas Tater Tot Casserole from Stetted
- Chings, Junior Style (Copycat Recipe) from Pastry Chef Online
- Chicken Cordon Bleu All Roads Lead to the Kitchen
- Chicken Nilaga-Boiled Chicken Stew from Asian in America
- German Chocolate Cake with Rum Glaze and Buttercream from Creative Culinary
- Pineapple Upside Down Cake from Never Enough Thyme