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–+ servings

Chicken Tinola

Sear the Chicken Tinola meat until brown by batches and set aside saute ginger garlic and onions add the seared chicken and sautee for 2 minutes pour in water let it simmer and skim the scum, continue to simmer the chicken until tender then add the chopped papaya or chayote and continue to cook for another 5 minutes until vegetables tender add the leaves and adjust taste with salt and pepper and serve.
Print Recipe
Prep Time 50 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 6

Ingredients
  

  • 1½ kg Chicken
  • 1 bulb Garlic
  • 1 pc White onion
  • 2 pcs Chayote Peeled and cut bite size
  • 5 tbsp Fish sauce
  • 2 tsp salt
  • 4 tbsp Oil
  • ½ tsp Black pepper
  • 2 L Water
  • 100 gm Pepper leaves / Spinach leaves
  • 1 pc Small ginger

Instructions
 

  • Wash the chicken properly and cut into pcs, separate the skin and discard, skin produce lots of oil and chicken oil is not good for our health.
  • Chop the garlic, onion and ginger, Measure the rest of the ingredients.
  • Heat up deep skillet and add 2 tbsp of oil, sauté garlic until fragrant then add onions sauté until translucent.
  • Add the chayote and sauté until half cook then set aside
  • Heat up the same skillet and add 2 tbsp of oil.
  • Begin searing the chicken pcs by batches, avoid over crowding the skillet for perfect searing.
  • Once all the chicken pcs seared, add the water and let boil.
  • Turn the heat low to simmer and skim all the bubble until cleared.
  • Let it simmer for 7 minutes then add the sauteed chayote
  • Finish cooking until chayote are cooked add the leaves and season with fish sauce, salt and pepper.
  • Served hot with rice
Keyword Chicken Tinola, Chicken Tinola Recipe, Tinola
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