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.
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:
- Prep vegetables: peel and julienne ginger, peel and crush garlic, slice onion, and pare and slice papaya or chayote.
- Heat oil in a medium pot. Add ginger, garlic, and onions. Cook for one minute.
- Add chicken pieces and cook until chicken color becomes less translucent. Season and mix with fish sauce and salt.
- Add water and simmer for ~30 minutes or until the chicken is heated to an internal temperature of 165°F.
- 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.
- Calories = 163kcal
- Fat = 11g
- Saturated fat: 2g
- Cholesterol 27mg
- Sodium 731mg
- Potassium 139mg
- Carbohydrates 6g
- Dietary Fiber 1g
- Sugars 2g
- Protein 10g