Cook Chicken Tinola
Edited by mahalia jovita b. bugasto, Christine Cruz, Rebecca M., Rafah Perlado and 6 others
Chicken Tinola is the bomb! I first tasted this dish when I visited the Philippines in 2011. It was served to us in what they call "turo-turo", a stand where you can eat a complete meal of rice and viand (a staple in every Filipino home) along the streets but is not expensive as that of the restaurant.
I asked around about how this type of chicken stew is cooked, and learned how to cook it. I then gradually moved on to one Filipino recipe to another.
Chicken Tinola is just like the famous "SINIGANG". They are both stews in which you can use either pork or chicken but it will still taste good.
Filipinos are naturally food innovative and they usually use whatever ingredients are abundant in their area, which in this case there are slight differences on ingredients but the over-all taste is basically the same.
This is a recipe that has been passed down from generation to generation, perfected by time and tailored to the Filipino taste. That is why if you are a new cook, a person who would like to impress someone with their cooking, or simply curious and would like to savor the soupy goodness of this Filipino dish, here is a guideline that you can follow to cook an authentic Filipino style Chicken Tinola.
This recipe will yield 2-3 person
- 11/2 kilogram (1 pound) of Chicken meat (any part of the chicken will do, but for me I prefer the thighs and legs)Advertisement
- 23 tablespoons (45 ml) of cooking oilAdvertisement
- 35 cloves of garlic, peeled and minced
- 41 medium sized onion, sliced thinly
- 53 inches (7 cm)sized ginger, peeled and sliced thinly
- 64 cups (1 liter) of chicken stock or water
- 71 medium sized sayote or green papaya, peeled and cut into cubes
- 8A handful of Dahon ng sili a.k.a Chili Leaves
- 93 pieces Siling Sigang (Green long chili)
- 103 tablespoons (45 ml) Fish sauce or Patis
- 1In a casserole or pot, heat the cooking oil.Advertisement
- 2When the cooking oil is hot, add in the garlic and saute until it is golden brown.
- 3When garlic is golden brown add the onions and saute until onions are translucent or clear.
- 4When onions are clear, add the ginger and saute until you can smell the wonderful aroma of the garlic, onions, and ginger combined.
- 5Add the chicken meat onto the casserole and the fish sauce, stir and let the chicken cook until the meat is no longer pink.
- 6When the meat is cooked and the flavor of the fish sauce; it seeps to the chicken, add the chicken stock or water and the sayote or papaya and let it simmer for about 10 minutes or until sayote is cooked.
- 7After the veggies are cooked, add the dahon ng sili and the siling sigang. Let it simmer for another 3 minutes.
- You can add a few stalks of lemongrass (tanglad) for a lemony flavor.
- You could also use spinach if you don't want the flavor of the chili leaves.
- To make an authentic volcano Chicken Tinola, add malunggay leaves (moringa leaves).
Categories : Meats & Main Dishes
Recent edits by: Maria Quinney, Inukshuk, Dougie