Umami
Umami

Chicken Tinola

6 servings

servings

10 minutes

active time

50 minutes

total time

Ingredients

5 cloves garlic (peeled, crushed)

1 med onion (sliced)

1 1/2 inches ginger (peeled then pressed)

2 lbs chicken, cut into pieces ( bone-in, skin-on. usually thigh or drumsticks)

2 tbsp fish sauce

4 to 5 cups water or rice wash

1 medium size raw papaya or chayote (peeled, sliced into wedges)

salt and pepper (to taste)

bunch of green vegetables (pee chay/bokchoy, spinach, mulanggay leaves)

Directions

In a pot with warm oil over medium heat, saute garlic, onions, and ginger until translucent and fragrant.

Add chicken. Stir and cook until no longer pink. Pour fish sauce. Let it simmer for 2 minutes until juices come out.

Pour water. Cover with a lid and cook until chicken is fork-tender, about 20 to 25 minutes (more or less depending on the size of chicky). Remove scum as it rises to the top.

Add papaya/chayote. Cook for another 5 to 10 mins until fork-tender (don't overcook). Taste and season with salt and ground black pepper, to taste.

Add choice of green vegetables. Cook for 1 to 2 minutes with the lid on. Turn off the heat and remove the lid to avoid overcooking the leaves. Note that cooking time may vary depending on the vegetable you're going to use. Serve with rice and enjoy!

Nutrition

Serving Size

-

Calories

280 kcal

Total Fat

17 g

Saturated Fat

5 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

85 mg

Sodium

565 mg

Total Carbohydrate

9 g

Dietary Fiber

1 g

Total Sugars

5 g

Protein

22 g

6 servings

servings

10 minutes

active time

50 minutes

total time
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