Chicken Tinola

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

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

• Calories: 280 kcal
• Total Fat: 17 g
• Saturated Fat: 5 g
• Cholesterol: 85 mg
• Sodium: 565 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 22 g