Best 2 Chicken Tinola Recipes

Chicken tinola is a simple yet comforting Filipino chicken soup dish that is typically made with chicken, ginger, garlic, onions, green papaya, and malunggay leaves. It is believed to have originated from the Bicol Region of the Philippines, but it is now enjoyed all over the country. Chicken tinola is often served with rice and is considered to be a healthy and flavorful meal. In this article, we will provide you with a step-by-step guide on how to make chicken tinola, as well as some tips and tricks to make the perfect bowl of this classic Filipino soup.

Here are our top 2 tried and tested recipes!

CHICKEN TINOLA

Chicken Tinola image

Provided by Food Network

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

2 tbsp vegetable oil
3 cloves garlic, crushed
1 small onion, chopped
2 tbsp ginger, chopped
3-4 lb chicken, cut in pieces
2 tbsp patis (fish sauce)
4 cups water
1 green papaya, peeled and cubed
1 1/2 cups pepper leaves or spinach

Steps:

Saute the garlic, onion and ginger in hot oil. Add chicken and cook until browned. Add fish sauce and water. Bring to boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Add papaya and cook until tender, about 5 minutes. Add pepper leaves and cover. Let simmer for 2-3 minutes. Remove from heat. Salt to taste.

CHICKEN TINOLA

Chicken Tinola image

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Steps:

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

Tips:

Choose the right chicken. A whole chicken or chicken pieces can be used for tinola. If using a whole chicken, cut it into serving-sized pieces.
Use fresh ginger and lemongrass. Fresh ginger and lemongrass will give your tinola the best flavor. If you can't find fresh ginger or lemongrass, you can use dried ginger or lemongrass powder, but the flavor will be less intense.
Don't overcrowd the pot. When cooking the chicken, don't overcrowd the pot. This will prevent the chicken from cooking evenly.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.
Serve tinola with rice. Tinola is traditionally served with rice. It can also be served with noodles or vegetables.

Conclusion:

Tinola is a delicious and easy-to-make Filipino soup. It is a great way to use up leftover chicken, and it is also a healthy and nutritious meal. Tinola can be served with rice, noodles, or vegetables, and it is a great soup to enjoy on a cold day.