SUPER EASY CHICKEN TINOLA RECIPE
The Filipino soup known as tinola is typically served as the main course alongside white rice. This meal is traditionally prepared with either chicken or fish, papaya wedges, and the leaves of the siling labuyo chilli pepper, all of which are simmered in a broth that is seasoned with ginger, onions, and fish sauce.
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
Store in the fridge in a sealed container for up to 2 days.
Reheat in a microwave for 3 minutes in full power.