Chicken Tinola Recipe
Chicken tinola is a hearty and flavorful Filipino soup made with chicken, green papaya, malunggay leaves, and some aromatics! Perfect comfort food during cold weather!
Equipment
- Chopping board and knife
- Cooking pan and wooden spoon
Ingredients
- 2 tablespoons oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2-3 inches ginger, cut into strips
- 1 kilo whole chicken, cut into serving size
- 4-5 tablespoons fish sauce
- ½ teaspoon ground black pepper
- 5-6 cups water
- 1 medium green papaya or chayote, cut into wedges
- 1 ½ cup malunggay or chili leaves
- salt to taste
Instructions
- In a large pot over medium heat, sauté the garlic, onion and ginger. Cook until fragrant and aromatic.
- Add the chicken and season with fish sauce and ground black pepper. Sear chicken on both sides around 3-5 minutes.
- Pour in the water, mix and bring to a boil.
- Turn the heat to medium-low, cover the pan and cook until chicken becomes tender.
- Add the papaya to the soup and cook for about 5 minutes. Taste and season with salt or extra fish sauce.
- Toss the malunggay leaves and cook for another 2-3 minutes. Note: if using chili leaves or spinach, you can turn off the heat and let it stand for a minute to cook on the remaining heat.
- Serve with steamed rice and fish sauce on the side.
