Tinola Recipe
Chicken tinola is a classic Filipino dish of chicken poached in a ginger-flavored broth, usually with chayote or green papaya. It's a simple yet hearty meal that can be enjoyed by the whole family. The flavors may vary slightly depending on one's region or the kind of vegetables and spices used, but all follow a similar cooking technique. Perfectly paired with steamed white rice, this is an easy-to-make recipe that everyone will love!
Ingredients
- 1 kg chicken
- 2 thumb-sized pieces ginger
- 4 cloves garlic minced
- 1 medium-sized onion sliced
- 500 g green papaya
- 2 cups malunggay (moringa) leaves
- 6 cups water or chicken broth
- 2 tbsp fish sauce (patis)
- 3 tbsp cooking oil
- salt and papper to taste
Instructions
- Heat the cooking oil over medium heat in a large pot or deep pan. Then, sauté the ginger, garlic, and onion until fragrant and tender.2 thumb-sized pieces ginger, 4 cloves garlic, 3 tbsp cooking oil, 1 medium-sized onion
- Put the chicken pieces in the pot. Cook until lightly browned on all sides.1 kg chicken
- Add the water or chicken broth, submerging the chicken entirely. Bring the mixture to a boil, then reduce the heat to a simmer. Remove any foam or impurities that rise to the surface as you go.6 cups water or chicken broth
- Next, cover the pot and let the chicken simmer for 20 to 25 minutes or until it’s almost fully cooked.
- Add the green papaya to the pot. Continue to simmer for an extra 10 to 15 minutes or until the vegetables become tender.500 g green papaya
- Stir in the fish sauce (patis). Then, add salt and pepper as needed.2 tbsp fish sauce (patis), salt and papper to taste
- Finally, add the malunggay leaves (or your chosen alternative). Let them cook for two to three minutes until they become tender.2 cups malunggay (moringa) leaves
- Remove the pot from the heat. Let the soup rest for a few minutes on the stove so the flavors mix properly.
- Serve the dish hot, with a side of white rice. Enjoy!
Tried this recipe?Let us know how it was!