Chicken Tinola

I grew up in a province where chicken is of abundance. So dishes with chicken is what you commonly see served on the table. Most specially on special occasions. But never forget, that this dish is what our mothers usually cook when we are also sick.


Ingredients:

• 1 whole chicken, cut into serving pieces
• 4-5 gloves Garlic, peeled and minced
• 1 medium Onion, peeled and sliced thinly
• 1 thumb-size Ginger, peeled and sliced thinly
• 1 small green Papaya, peeled and cut into wedges
• 1 bunch of fresh Pepper leaves
• 3-4 pieces of Green Chili
• 6 cups Water
• 2 tbsp Cooking Oil
• 1 tbsp Margarine
• 2 tbsp Fish Sauce
• salt and pepper to taste

Cooking Procedure:

1. In a medium sized cooking pot, heat oil. Add margarine.
2. When margarine is dissolved, add ginger, onion and garlic. Cook until limp and aromatic.
3. Add chicken and cook, stirring occasionally. Until the chicken changes color and juices run clear.
4. Add salt and pepper, stirring occasionally for about 1 to 2 minutes.
5. Add water and bring to boil, then lower heat. Cover and let it simmer for about 15-20 minutes.
6. Add papaya, then cook until tender.
7. Add green chili, then season with salt and pepper.
8. After 3 minutes, turn off the heat then add the pepper leaves.
9. Serve while still hot.

Tips:

• You could also use Chayote as an alternative for Papaya.
• You could also use Malunggay leaves instead of Pepper leaves.

Watch video here: