Authentic Pinoy Chicken Tinola
Chicken Tinola is a common meal of the Filipinos. This is traditionally cooked using ginger and papaya as the base ingredients.
When abroad, you rarely find young papaya on local stores, and you need to look for Filipino or Asian store nearby. Tinola is also not complete without the chilli leaves. You’ll also notice that I use rice washing to add flavor to the broth. Rice washing for tinola makes the broth or soup more tasty and maybe, a little nutrition.
When we visited Al Rajhi Supermarket in Riyadh, I immediately grab young papaya and chilli leaves, thinking of Chicken Tinola for the next meal.
1 kg whole chicken cut in serving size, or choice cuts of breast, thighs or wings
1 small young papaya, cut into wedges
4 cups of rice washing
1 small sized ginger, crushed
5 cloves garlic, crushed
1 medium onion, sliced
3 tbsp oil
2 tbsp fish sauce
dahon ng sili (chilli leaves)
pinch of salt and pepper to taste
- Sauté ginger, garlic and onion.
- Add the chicken and let brown slightly, season with a little fish sauce.
- Add the rice washings and bring to a boil.
- Simmer until chicken is cooked.
- Add in papaya and let cook.
- Season with fish sauce. Add the green chilli pepper.
- Remove from fire then add the chilli leaves.
- Serve while hot.