Chicken Tinola
Ingredients:
1 whole chicken cut into serving parts
1 medium onion, quartered
1 thumb-sized ginger, sliced
3 cloves garlic, smashed
1 medium green papaya or chayote, sliced into wedges
4-5 cups chicken broth
2 cups spinach or malunggay moringa leaves
1 tbsp fish sauce
Salt and pepper to taste
1 tbsp vegetable oil
Instructions:
In a large pot, heat vegetable oil over medium heat. Sauté garlic, onion, and ginger until fragrant and softened.
Add the chicken parts and cook for 5-7 minutes, turning occasionally to brown the meat.
Pour in the chicken broth and bring to a boil. Lower the heat and let it simmer for 20-30 minutes, or until the chicken is tender.
Add the papaya or chayote wedges and cook until they are soft, about 10 minutes.
Stir in the fish sauce, salt, and pepper to taste.
Just before serving, add the spinach or malunggay leaves and cook for another minute.
A soothing and nutritious Filipino classicperfect for any occasion!
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