Another Filipino classic, Chicken Tinola is a chicken stew in ginger and green papaya. The aroma of ginger and chili leaves (or malunggay leaves) is a typical flavor in many Asian cuisine.
Many people prefer using native chicken (or organic chicken), which is said to be a healthier alternative, though the meat is tougher and requires a longer time to cook. Whatever your type of chicken meat you prefer, you can use the recipe below:
Tinolang Manok (Chicken Tinola) Recipe
- 1 kilo chicken, serving size, any part of your choice
- 1 tbs vegetable oil
- 4 cloves garlic, minced
- 1 medium-sized onion, chopped
- 1 tbs ginger, peeled and cut into strips
- 2 green papayas (or sayote), peeled, inside part cleaned, and sliced
- 1 cup dahong sili (chili leaves) or malunggay leaves
- salt and pepper to taste
- 1 cup water
- 1 chicken bouillon cube (optional)
- 1 tbsp patis (fish sauce)
Pro tip: In the Visayas and Mindanao, they know fish sauce as “Rufina Patis” which is actually a brand name. Patis, on the other hand, is known as soy sauce (toyo) in their provinces. So when you go to a local restaurant, don’t be surprised if they give you soy sauce if you asked for patis. 😉
How to prepare:
- Heat oil on a sauce pan over medium heat. Sauté garlic, ginger, and onion.
- When onion turns translucent, add the chicken meat. Season with salt, pepper, and bouillon cube to taste. Cook for about 15 minutes while stirring occasionally.
- Add water and patis. Bring to a boil. Turn down the heat and simmer for about 15 minutes, or until chicken is half done. You can add more water if it dries up.
- Add the green papayas. Simmer for about 10-15 minutes or until the papayas are cooked.
- Remove from heat. Add the chili leaves or malunggay leaves and cover for about 5 minutes.
- Serve with rice.