Chicken tinola is a traditional Filipino dish that is best for the rainy season. It is a ginger and onion based soup with green papaya wedges and chili pepper leaves or better if you have malunggay leaves for a healthier tinola. What makes a good tinola is the simmering time, if you simmer it long enough, the chicken will be tender and will release more flavor to the soup.
Okay, let’s start cooking and tell me about it!
1 whole chicken cut into serving pieces
2 small to medium sayote/chayote or green papaya cut into wedges
2 tablespoon cooking oil
1 onion (sliced)
1 thumb size ginger
3 cups of water
1 tbsp Fish Sauce (Patis)
1/2 cup pepper leaves or malunggay
1 chicken broth cubes
3 cloves garlic (minced)
- In a casserole, heat oil and sauté the garlic, onion & ginger.
- Add the chicken and stir fry for 5 minutes or until the chicken colors lightly.
- Season with fish sauce.
- Pour-in water and bring to a boil. Simmer until chicken is tender or for about 30 minutes.
- Add the chicken broth cube and papaya/chayote. Continue simmering until papaya/chayote is tender.
- Add salt and pepper to taste.
- Remove from heat, put in the chili leaves and cover to allow the leaves to cook.
- Serve hot with rice. Enjoy!
I love to eat this with fish sauce or soy sauce with lemon juice; you might want to try that too.