Tinolang Manok/Chicken Tinola 

Freshly cooked Chicken Tinola

Chicken Tinola Recipe

INGREDIENTS:

• 1-1/2 to 2 lbs chicken (cut into serving pieces)
• 1 thumb size ginger root cut into think strips
• 4-5 cloves garlic, chopped
• 1 onion, sliced
• 2 small to medium sayote/chayote or green papaya (cut into wedges)
• 1 cup or more fresh pepper leaves, moringa (malunggay) or spinach
• 1 tbsp fish sauce, adjust accordingly
• 3 cups water
• 1 chicken bouillon cube
• 1-1/2 tbsp cooking oil ​​

Video

Procedure:

• In a pot or wok,  heat cooking oil. Saute' ginger and let juice come out.
• Add garlic and saute until fragrant.
• Add onion and cook until soft.
• Add the chicken cuts and cook for 5 minutes or until the chicken colors lightly.
• Add the fish sauce. Stir to combine.
• Pour-in water and bring to a boil. Simmer for about 10 minutes or until chicken is cooked through. 
• Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender. **If using papaya, add green papaya a little earlier since papaya is firmer than chayote. 
• Add the pepper leaves, spinach or malunggay.  
• Cover and turn off heat. 
• Best served with hot steamed rice.
• Enjoy!

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