Chicken Tinola

Chicken Soup Cooked with Ginger, Green Papaya and Pepper Leaves

Chicken Tinola is a light chicken soup that is always served with rice. Ginger is the key ingredient for this dish.

The broth for the Tinola recipe is flavored with slices of ginger and cooked with green or raw papaya and Dahon ng Sili or Pepper leaves.

Some variations use a whole lot of ginger to give the soup some heat, because it is a perfect dish to during a cold, rainy night.

YOUR SHOPPING LIST:

• Chicken Thigh and Legs
• Ginger
• Green Papaya
• Pepper Leaves (Dahon ng Sili)
• Chicken Broth

IN THE PANTRY:

• Garlic
• Onions
• Fish Sauce or Patis
• Pepper
• Cooking Oil

INGREDIENTS

• 2 pounds Chicken Thigh and Legs, cut into serving slices
• 1 thumb-size Ginger, cut in strips
• 1 cup Green Papaya, cut in wedges
• 1/2 cup Pepper Leaves (Dahon ng Sili)
• 5-6 cups Chicken Broth
• 4 cloves Garlic, minced
• 1 medium Onion, chopped
• 3-4 tablespoons Fish Sauce or Patis
• 1/2 teaspoon Pepper
• Cooking oil for sauteing

Chicken Tinola

1    In a large pot, saute the garlic and onion and ginger. Add the chicken pieces and cook for 2-3 minutes, stirring continuously.

2  Add the fish sauce and cook for another minute. Add the chicken broth.

3  Bring to a boil, then turn the heat down to simmer for 10 minutes.

4  Add the green papaya and let it simmer for another 15 minutes or until the chicken are tender.

5  Stir in the dahon ng sili, and season with pepper.

6   Serve with steamed white rice and enjoy!

BENG'S TIPS

• The ginger can give the broth some heat, so you can add more ginger according to your preference.
• You can use Knorr Chicken cubes aside from the chicken broth but hold back on the fish sauce. The Chicken cubes are already salty so you might not need the fish sauce.
• If you want to add chicken breast with the thighs and legs, remember that breasts cook faster that thighs and legs and can tend to be rubbery and bland when overcooked, so give it less cooking time.

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