Chicken Tinola Recipe

Tinola is a Filipino-style soup-based viand that combines the taste of ginger, papaya and chicken. This one of my favorite dishes, mainly because I am such a sucker for soup and chicken. You do not need your knife with this dish. Your spoon will be sufficient, as the meat will literally slide off the bone! The soup will warm you up on that cold Thanksgiving night.

Buy the Following First!

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

Here is How To Cook It!

1. Boil the chicken in water until cooked through. Take the chicken off the bone and set aside the broth.
2. In a pan, heat the oil over medium heat.
3. Saute the garlic, onion and garlic 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.