Chicken Tinola




Chicken Tinola Recipe

Chicken pieces with green papaya and healthy malunggay leaves cooked in broth with ginger. Enjoy it while its hot with white rice and a sauce of fish sauce and chili pepper on the side. 

Ingredients

  • 1 whole chicken cut into serving pieces
  • 36 ounces rice washing
  • 1/2 piece green papaya cut into wedges
  • 1 tablespoon garlic minced
  • 1 piece onion chopped
  • 1 thumb ginger cut into strips
  • 2 tablespoon fish sauce
  • cup Hot pepper leaves or malunggay leaves or spinach leaves
  • 3 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper

Instructions

  • Sauté the garlic, onion, and ginger
  • Put-in the chicken and cook until color turns light brown
  • Add the fish sauce. Stir. Pour rice washing into the cooking pot. Let boil. Cover the pot and simmer for 45 minutes. Note: add water if needed.
  • Add green papaya. Cook for 5 minutes
  • Add the hot pepper leaves or malunggay leaves. Stir and cook for 1 minute.
  • Season with ground black pepper. Note you can also add fish sauce or salt if needed.

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