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Filipino Chicken Tinola

A heartwarming Filipino classic dish featuring a fragrant broth, tender chicken, and nutritious veggies, perfect for busy days.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Filipino
Calories: 350
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tablespoon oil for sautéing
  • 1 medium onion, sliced the key to savory base
  • 3 cloves garlic, minced for flavor
  • 1 inch piece ginger, sliced for that zing
Main Ingredients
  • 1.5 lbs chicken (bone-in thighs or drumsticks) for best flavor
  • 4 cups water or chicken broth for extra flavor
  • 2 cups green papaya or chayote, sliced zucchini can be used as substitute
  • 1 bunch spinach or moringa leaves for greens
  • to taste fish sauce, salt, and pepper season to preference

Method
 

Sauté the Aromatics
  1. In a large pot, heat the oil over medium heat. Add the sliced onion, and let it soften for about 2-3 minutes. Toss in the minced garlic and sliced ginger, and let these cook for another minute.
Brown the Chicken
  1. Add the chicken pieces to the pot and sear them, stirring occasionally until they’re golden—about 5-7 minutes.
Add the Liquid
  1. Pour in the water (or broth) and bring it to a boil. Lower the heat, cover the pot, and let it simmer for 25-30 minutes.
Toss in the Veggies
  1. After 30 minutes, add the green papaya (or chayote) and stir gently. Let it cook for another 10-15 minutes until the veggies are tender.
Finish with Greens
  1. Stir in spinach (or moringa leaves), and season with fish sauce, salt, and pepper to taste. Cook for a final 2-3 minutes.

Notes

Don't rush the sauté to build flavor, and feel free to substitute ingredients based on availability. Serve with rice for a complete meal.