Chicken Tinola. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Tinola is traditionally cooked with wedges of unripe papaya and malunggay leaves. These components make it a good source of nutrients.

It also makes the chicken tender in the process. Traditionally, this dish is cooked with chicken , wedges of green papaya , and leaves of the siling labuyo chili pepper in broth flavored with ginger , onions and fish sauce. Tinolang Manok is the ultimate comfort food! You can have Chicken Tinola using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Chicken Tinola

You need 1/2 of k chicken (with bones) chopped.
It's 2 cups of dahon ng sili/chili leaves or malunggay.
It's 2 of chayote peeled and sliced or 2 unripe green papaya wedges.
You need 8 cups of water.
It's 4 cloves of garlic minced.
Prepare 1 of medium sized onion diced.
You need 1 of garlic peeled and julienned.
Prepare 1 of chicken broth cube.
It's 2 tablespoons of fish sauce.
It's of Cooking oil.
Prepare to taste of Salt and pepper.

Made of chicken, green papaya, fresh spinach, and a ginger-flavored broth, this Filipino soup is hearty, healthy, and tasty. Tinolang Manok (Chicken Tinola) How amazing it is to be human. The things we disregard, the things we hold dear, the things we remember. Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines.

Chicken Tinola instructions

Saute ginger in oil for about 2 minutes. Add garlic and onions. Cook until garlic is golden brown and onions are translucent. Set aside. Using the same pan cook chicken for about 10 minutes until sides have slightly browned. (I like my chicken cooked in oil and slightly browned, although you don't need to do this as we will still cook the chicken in boiling water)..
In a pot with water and medium heat/fire, transfer sauteed garlic, onion, ginger, slightly browned chicken, and add chayote or green papaya. Bring to a boil. Add chicken broth cube, fish sauce, salt and pepper. Cook for 20-30 minutes or until chicken is done and chayote or papaya is tender..
Turn heat to low and add dahon ng sili/chili tops or malunggay leaves. Simmer for 2 minutes and turn off heat. Serve with steamed rice and enjoy!.

The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. You will not find anything like it from our neighboring Asian countries or even around the globe. I would say that next to Adobo, Tinola is the most favorite dish in every Filipino household commonly served for lunch or dinner…with rice of course.