Chicken Nilaga with Kalabasa

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: Pour the 6–8 cups chicken broth into a suitable pot and bring to a boil.

   Uses 6–8 cups chicken broth

2. 2

   Step 2: Add the sliced onion, whole peppercorns (1 tbsp) and chicken (2 lb). Cover and maintain a gentle boil over medium heat for at least 30 minutes, until the chicken is tender and reaches 165°F (74°C) away from bone. Add additional water if needed to maintain the broth.

   Boil chicken · 30 minUses Boiling chicken broth · 1 small yellow onion, sliced · 1 tbsp whole peppercorns · 2 lb skinless chicken thighs, cut into serving pieces · Additional water, if needed during boiling

3. 3

   Step 3: Add the peeled, cubed squash and sliced cabbage (½ head small). Cook in the gently boiling soup for 5–8 minutes, until the squash is tender when pierced; continue as needed for the actual cube size.

   Cook squash and cabbage · 8 minUses Tender chicken and broth · 1 small kalabasa or butternut squash, peeled and cubed · ½ head small cabbage, sliced

4. 4

   Step 4: Add the baby bok choy (1 bunch) and fish sauce to taste. Stir and cook for about 1 minute, until the bok choy wilts and is cooked.

   Cook bok choy · 1 minUses Chicken soup with squash and cabbage · 1 bunch baby bok choy · Fish sauce, to taste

5. 5

   Step 5: Ladle the finished chicken, squash, cabbage and bok choy soup into serving bowls.

   Uses Finished chicken nilaga

6. 6

   Step 6: Serve the hot soup with cooked rice, sharing the soup between 4 people.

   Uses Bowls of chicken nilaga · Cooked rice, to serve