CHICKEN TINOLA
Chicken Tinola is one of the easiest Filipino recipe. Tinola is a filipino hearty dish. Thit is usually cooked during rainy season in the Philippines. Or often after the cock fight as a classic filipino joke. Tinola is the go-to menu during “Bayanihan”. We often prepare Tinola when relatives are coming over for dinner. Chicken tagalog (domestic fowl) which cut into tiny pieces with loads of green papaya. Plenty of leaves of chili and loads of water to bulk it up. Surprisingly, it doesn’t compromise it’s taste. It must have been the papaya that compensate to the dish. Make sure you have fish sauce with sliced chilli as a dipping sauce. I never complain and never even search for the tiny piece of chicken. This recipe always guaranteed to please your hungry guests.
How to cook CHICKEN TINOLA
SUPER EASY CHICKEN TINOLA RECIPE
Ingredients
- 4 pcs Chicken Thighs
- 1 med Onion peeled and sliced
- 2 pcs thumb sized Ginger sliced thinly
- 1 pc Chicken Cube
- 5 cups Water
- 1 cup Green Papaya wedges or Chayote
- 2 cups Baby Spinach
Instructions
- Layer gingers and onions at the bottom of the pan and place chicken on top.4 pcs Chicken Thighs, 1 med Onion, 2 pcs thumb sized Ginger, 1 pc Chicken Cube
- Add chicken cube and pour in water.5 cups Water
- Boil and simmer in low heat for 20 mins.
- Add green papaya or chayote and simmer for 4 mins.1 cup Green Papaya wedges
- Add spinach and cook until wilted, about 1 min.2 cups Baby Spinach
- Serve hot.
Notes
