Chicken Nillaga

I made Chicken Nillaga (boiled chicken stew) for Christmas dinner, along with Adobo and a store bought (gasp) pot roast from Costco. My side dishes were sauteed mushrooms and roasted potatoes.

Chicken Nillaga

Ingredients:
1 3 lb chicken, cut into serving pieces (I used wings & drummettes here)
8 cups of water
cut up coins of ginger (skin on)
peppercorns (whole and/or crushed)
2 tsp patis (Philippine fish sauce)
1 small quartered onion
several stalks of celery, cut into 2-inch lengths
4 medium potatoes, quartered
3-4 medium carrots, cut into big chunks
1 small cabbage, quartered


Directions:

In a large stock pot, brown chicken pieces, onions and ginger in a little bit of olive oil.
Do this until the raw chicken is no longer oozing blood (my mom's blunt terms).

When the chicken is lightly browned, add the water, patis, black peppercorns and celery. Bring to a boil. Lower the heat, cover and simmer until the chicken is tender. Add potatoes and carrots.

Simmer until tender.

Add the cabbage last and simmer until soft.

This took me about 1 hour from start to finish.

Serve hot with white rice.