Chicken Tinola
Chicken Tinola
Ingredients
- 2 pounds chicken wings
- 3 garlic, minced
- 2 inches ginger, julienned
- 1 onion, sliced
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 4 cups chicken broth, or bouillon prepared according to package directions
- 2 cups water
- 1 cup unripe papaya, cubed, or chayote
- 2 tablespoons fish sauce, patis, to taste
- 2 cups spinach, or malunggay (moringa) leaves
Instructions
- 1
In a large pot or Dutch oven, brown the chicken wings over medium-high heat for about 5-7 minutes, turning occasionally, until lightly golden. You may need to do this in batches to avoid overcrowding the pot.
⏱️ 7 min
- 2
Add the minced garlic and julienned ginger to the pot with the browned chicken. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Cover the pot with a lid and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 4
Remove the lid and add the sliced onions to the pot. Stir to combine with the chicken and aromatics.
⏱️ 2 min
- 5
Season the ingredients in the pot with salt and freshly ground black pepper. Stir well.
⏱️ 1 min
- 6
Pour in the chicken broth and water. Bring the mixture to a boil.
⏱️ 5 min
- 7
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the chicken is tender.
⏱️ 15 min
- 8
Remove the lid and add the cubed unripe papaya or chayote to the pot. Continue to simmer for another 5-7 minutes, or until the papaya/chayote is tender-crisp.
⏱️ 7 min
- 9
Stir in the fish sauce (patis) to taste. Start with 2 tablespoons and add more if desired.
⏱️ 1 min
- 10
Finally, add the spinach or malunggay leaves to the pot. Stir gently until the leaves are just wilted, which should take about 1-2 minutes.
⏱️ 2 min
- 11
Taste and adjust seasoning if necessary. Serve hot, traditionally with steamed white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tinola
- 2 pounds chicken wings
- 3 garlic, minced
- 2 inches ginger, julienned
- 1 onion, sliced
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
- 4 cups chicken broth, or bouillon prepared according to package directions
- 2 cups water
- 1 cup unripe papaya, cubed, or chayote
- 2 tablespoons fish sauce, patis, to taste
- 2 cups spinach, or malunggay (moringa) leaves
Instructions
- 1
In a large pot or Dutch oven, brown the chicken wings over medium-high heat for about 5-7 minutes, turning occasionally, until lightly golden. You may need to do this in batches to avoid overcrowding the pot.
⏱️ 7 min - 2
Add the minced garlic and julienned ginger to the pot with the browned chicken. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Cover the pot with a lid and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 4
Remove the lid and add the sliced onions to the pot. Stir to combine with the chicken and aromatics.
⏱️ 2 min - 5
Season the ingredients in the pot with salt and freshly ground black pepper. Stir well.
⏱️ 1 min - 6
Pour in the chicken broth and water. Bring the mixture to a boil.
⏱️ 5 min - 7
Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the chicken is tender.
⏱️ 15 min - 8
Remove the lid and add the cubed unripe papaya or chayote to the pot. Continue to simmer for another 5-7 minutes, or until the papaya/chayote is tender-crisp.
⏱️ 7 min - 9
Stir in the fish sauce (patis) to taste. Start with 2 tablespoons and add more if desired.
⏱️ 1 min - 10
Finally, add the spinach or malunggay leaves to the pot. Stir gently until the leaves are just wilted, which should take about 1-2 minutes.
⏱️ 2 min - 11
Taste and adjust seasoning if necessary. Serve hot, traditionally with steamed white rice.
⏱️ 1 min