chicken tinola
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Chicken Tinola (often shortened to "Tinola") is a chicken soup served as an entrée, and it's truly an authentic Filipino dish. There are many different versions of this recipe, and this one uses fresh chili pepper leaves that impart a subtly sweet tone to the dish. Chili leaves aren't always easy to find though. You should be able to find them in an Asian market, and just about any pepper variety will work equally well. However, just omit the pepper leaves if you can't easily find them, because it's still a classic Tinola recipe even without the chili leaves.
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yield
4 serving(s)
prep time
5 Min
cook time
40 Min
method
Saute
Ingredients For chicken tinola
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2 Tbspcooking oil
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2 clovegarlic, minced
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1 mdonion, chopped
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1/2 inchpiece ginger root, cut into strips
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8 pieceschicken thighs and legs, skin-on
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2 Tbspfish sauce
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3 cupswater
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1 smchayote or papaya, cut into wedges
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1 cchili pepper leaves (available in most asian markets)
How To Make chicken tinola
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1In a stockpot or large skillet, sauté garlic, onion and ginger in oil until tender.
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2Add the chicken pieces and fish sauce. Cover and let simmer for 5 to 10 minutes under medium-low heat. Liquid should start to escape from the chicken.
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3Add water and bring to boil. Let is simmer for 20 minutes
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4Add the chayote and let it cook for 5 minutes or until it becomes soft. Add more fish sauce or salt, if needed.
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5Distribute the chili/pepper leaves on top, turn off heat and, serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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