Recipe: Chicken Tinola

Ah, the holidays. Isn’t it the perfect time for comfort foods? Scratch that, any time is good for comfort foods.

Anyway, chicken tinola is a dish near and dear to my heart. It was what my grandmother would make for me when I was sick, when it rained, or every other Tuesday during Miller night (AKA, dinner at Grandma’s night).

Tinolang manok is the Filipino phrase for chicken tinola. The dish is a simple chicken soup with a light broth and steamy savory vegetables lightly accented with ginger. It’s great for a rainy day… or any day.tinola_featured

Here is what you will need:

  •    2 tablespoons of cooking oil
  •    2 teaspoons of peeled ginger
  •    1 clove garlic
  •    1 medium sized onion, sliced
  •    2 cups chicken pieces
  •    2 tablespoons fish sauce (most likely found in your local Asian grocery store)
  •    5 cups water
  •    2 cups pared unripe papaya sliced (or Chayote)

Here is what you have to do:

  1. Prep vegetables: peel and julienne ginger, peel and crush garlic, slice onion, and pare and slice papaya or chayote.
  2. Heat oil in a medium pot. Add ginger, garlic, and onions. Cook for one minute.
  3. Add chicken pieces and cook until chicken color becomes less translucent. Season and mix with fish sauce and salt.
  4. Add water and simmer for ~30 minutes or until the chicken is heated to an internal temperature of 165°F.
  5. Add papaya and cook for ~5 minutes more or until papaya is tender. Cover and remove from the heat. Let stand for 5 minutes.

Tips: Add ground pepper for a little kick and serve the tinola in a bowl over steamed rice. Bump up the nutrient density with bok choy or spinach.

Nutrition facts:
dcreeoXoi4 servings total, nutrition facts per serving (does not include rice)

  • Calories = 163kcal
  • Fat = 11g
    • Saturated fat: 2g
  • Cholesterol 27mg
  • Sodium 731mg
  • Potassium 139mg
  • Carbohydrates 6g
    • Dietary Fiber 1g
    • Sugars 2g
  • Protein 10g

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