Chicken Tinola Recipe

Chicken Tinola

Tinola in Tagalog or Cebuano, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.
[1] 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. A common
variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or "kamunggay" (in Cebuano), instead of pepper leaves.
[2] However, an all-vegetable broth in Cebu with 'kamunggay' in prominence is called "utan kamunggay" or "utan bisayâ".

Tinola was invented in the late 19th century. The dish was also referenced in José Rizal's first novel, Noli Me Tangere.

Reference: http://en.wikipedia.org/wiki/Tinola

Ingredients: 

3 lbs chicken (any cut will do)
1 tablespoon cooking oil
2 tablespoons fresh ginger, grated or powder
3 garlic cloves, diced
1 medium onion, diced
2 tablespoons fish sauce
1 teaspoon salt
5 cups water
1 medium raw papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)
1/2 lb chili pepper leaves

How To Cook: 

1. Boil the chicken in water until cooked through. Take the chicken off and set aside the broth.
2. In a pan, heat the oil over medium heat.
3. Saute the garlic, onion and ginger for about two minutes.
4. Add the chicken and saute for another two to three minutes.
5. Season with salt and fish sauce.
6. Add chicken stock and papaya, then bring it to a boil.
7. Add chili pepper leaves. Cover and remove from heat.
8. Let it stand 5 minutes to let the leaves from the soup's heat.

Serves 4-6 persons.

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