How to Cook Nilagang Manok

5 from 1 vote

Nilagang manok or boiled chicken soup is one of the simplest Filipino recipes by just boiling the chicken and putting all the vegetables and spices in a pot until cooked

Prep Time10

Cook Time35

Total Time45

Course: Chicken Recipe

Cuisine: Filipino

Keyword: nilagang manok

Servings: 8 servings

Calories: 187kcal

Author: Manny

Ingredients

1 kilo hicken cut into desired sizes
6 cups water
20 pcs whole peppercorns
2 tsp. salt
1 big onion quartered
2 potatoes pared and quartered
1 head cabbage quartered
4 saba bananas halved
1 small bundle green onion cut into 2 inch length
1/4 kilo green beans stringed and cut into 2 inch lengths
1 bunch fresh pechay native

Instructions

How to cook Nilagang Manok:

Place chicken in a big kettle with water, peppercorns, salt, onion, and bring to a boil.
Cover and cook until chicken is tender.
Add potatoes, bananas, cabbage, pechay, green onions and green beans and cook for a few minutes until vegetables are cooked.
Add season with salt and pepper to taste. Serve hot. Good for 8 persons.

Notes

Cooking Tips of Nilagang Manok Recipe:

1. Prepping the Chicken:
To ensure tender meat, consider marinating the chicken in calamansi juice or vinegar for at least 30 minutes before cooking. This step helps tenderize the meat and adds a subtle citrusy flavor to the dish. Additionally, removing excess fat and skin from the chicken can result in a lighter and less greasy soup.

2. Enhancing the Broth:
For a richer broth, consider adding a chicken bouillon cube or broth along with water. This can deepen the flavor profile of the soup and make it more savory. Another tip is to skim off any foam or impurities that rise to the surface while the chicken is boiling, which can result in a clearer and cleaner broth.

3. Perfecting the Vegetables:
To maintain the vibrant color and texture of the vegetables, avoid overcooking them. Add the vegetables in stages based on their cooking time, starting with the ones that take longer to cook, such as potatoes and carrots. This ensures that each vegetable is perfectly cooked and retains its distinct flavor and texture in the soup.