Published: by Absolutely Recipes, in the Birds recipes category.

Chicken Tinola Recipe.

Ingredients:

1 whole chicken, cut into serving pieces
2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, minced
1 thumb-sized ginger, peeled and sliced
2 green papayas or 1 chayote, peeled and cut into wedges
4 cups water or chicken broth
2 tablespoons fish sauce (patis)
Salt and pepper, to taste
2 cups malunggay leaves or spinach
Green onions, chopped (for garnish)

Recipe Instructions:

Heat cooking oil in a large pot or Dutch oven over medium heat.
Sauté chopped onion, minced garlic, and sliced ginger until fragrant and lightly golden.
Add the chicken pieces to the pot and cook until they start to brown slightly on all sides.
Pour in the water or chicken broth and bring it to a boil. Reduce the heat and let it simmer for about 15 minutes to allow the chicken to cook partially.
Add the green papayas or chayote to the pot. Continue to simmer for another 10 minutes or until the vegetables are tender but still retain their shape.
Season the soup with fish sauce (patis), salt, and pepper. Adjust the seasoning according to your taste preferences.
Stir in the malunggay leaves or spinach and cook for an additional 2 minutes until the leaves wilt.
Remove the pot from heat and let it sit for a few minutes before serving.
Serve the Chicken Tinola hot, garnished with chopped green onions.

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