NILAGA (FILIPINO CHICKEN STEW)
This stew is from the more European-influenced spectrum of Filipino cuisine. It is quick and easy to make, and it's a great one-dish meal that tastes almost like a rustic chicken soup.
Provided by rpgaymer
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken in a heavy pan with the water, ginger, peppercorns, soy sauce, carrot, onion, and celery. Boil uncovered over high heat for 25 minutes.
- While that's cooking, heat the oil over high heat in a large frying pan. Add the potatoes, and saute them for 8-10 minutes, or until they are lightly browned on some sides. Set aside.
- Add the potatoes and cabbage to the stew. Lower the heat , and simmer for 10 minutes. Mix well, and serve hot and steaming.
Nutrition Facts : Calories 373.6, Fat 16.3, SaturatedFat 4, Cholesterol 118.3, Sodium 538, Carbohydrate 24.1, Fiber 3.7, Sugar 3.1, Protein 31.6
CHICKEN NILAGA - FILIPINO BOILED STEW WITH VEGETABLES
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.
Provided by Asian in America
Categories Dinner Lunch Main Course
Number Of Ingredients 18
Steps:
- 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: 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.
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Nutrition Facts : ServingSize 1 g, Calories 571 kcal, Carbohydrate 5 g, Protein 44 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 174 mg, Sodium 899 mg, Fiber 2 g, Sugar 1 g
BEEF NILAGA
This is another one-meal-in-a-pot dish. It contains soup, meat and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Serve hot alone or with rice.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h
Yield 5
Number Of Ingredients 11
Steps:
- Place the beef ribs in a large pot with enough water to cover. Bring to a boil over high heat, and boil for 5 minutes. Drain; discard the cooking water (the ribs will not be fully cooked).
- Return the beef to the pot. Pour in the 1 quart water, peppercorns, onions, and beef bouillon. Bring to a boil, cover, reduce the heat, and simmer for 1 hour.
- Skim any fat floating on the surface. Stir in the carrots, celery, chayote, and potatoes; cover, and simmer until potatoes are tender, about 20 minutes. Season with salt. Add cabbage and cook an additional 5 minutes.
Nutrition Facts : Calories 983.2 calories, Carbohydrate 32.3 g, Cholesterol 167.9 mg, Fat 75.4 g, Fiber 6.8 g, Protein 43 g, SaturatedFat 31.9 g, Sodium 490.8 mg, Sugar 8.7 g
NILAGA RECIPE - FILIPINO BEEF STEW WITH CLEAR BROTH RECIPE - (4/5)
Provided by á-5765
Number Of Ingredients 9
Steps:
- Rinse the beef well with cold water and scrape off any fat bits or residue. Place the beef in a large pot and cover with cold water (water level should be just above the bones). Bring to boil and lower the heat so that the liquid is just simmering. Be diligent in skimming the scum/dirt that rises to the top. Simmer the beef for about 1 hour. Bring to a boil and let it simmer down. Keep skimming the any scum that surfaces. Add in the peppercorns and onion, simmer for another 2 hours. Liquid will reduce to half. Stir in the fish sauce (patis) After a couple of minutes, take out your beef and place in a separate bowl, slightly covered with cling wrap so they won't dry out. Add in the cabbage and potatoes. Fully immerse them in the simmering broth. Cover the pot with the lid and simmer for 5 minutes . Stir in your string beans and cook for a minute or so. Put the lid back on the pot. Place your petchay (bok choy) on top of the nilaga, cover with lid and turn off the stove. Leave your pot on top of the stove to finish the dish. Once the dish is ready to serve, arrange your nilaga in a large serving bowl. Serve with dipping sauces: patis (fish sauce) and calamansi (key lime) dipping sauce. Be careful not to over season as the patis (fish sauce) is quite salty. If you have a pressure cooker you can reduce the cooking time substantially.
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