Name: Filipino Chicken Tinola
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4-6
Ingredients: 2 lbs chicken pieces, preferably bone-in thighs and legs; 2 tablespoons vegetable oil; 1 medium onion, sliced; 4 cloves garlic, minced; 2 inches fresh ginger, peeled and sliced into thin strips; 2 tablespoons fish sauce (patis); 6 cups chicken broth; 1 medium green papaya, peeled, seeded and cut into 2-inch wedges; 2 cups chili leaves (dahon ng sili) or spinach; 1 tablespoon whole black peppercorns; Salt to taste; 2 stalks lemongrass, bruised and tied in a knot (optional)

Instructions

Prepare the aromatics

Heat vegetable oil in a large pot over medium heat. Sauté the onions until translucent, about 2-3 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
Add the chicken

Add chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes. Season with fish sauce and black peppercorns, stirring to coat the chicken.
Simmer the soup

Pour in the chicken broth and add the lemongrass if using. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the chicken is tender and fully cooked.
Cook the vegetables

Add the green papaya wedges to the pot and continue to simmer for another 5-7 minutes, or until the papaya is tender but still firm.
Add the greens

Add the chili leaves or spinach to the pot and cook just until wilted, about 1-2 minutes. Taste and adjust seasoning with salt if needed.
Serve hot

Remove from heat and discard the lemongrass if used. Ladle the hot soup into bowls, ensuring each serving includes chicken, papaya, and greens. Serve immediately with steamed white rice on the side.

Filipino Chicken Tinola

Ingredients

Instructions

Nutritional Information