Teresa's Recipes
Chicken Tinola
Chicken Tinola is a heartwarming and soulful Filipino soup that perfectly marries the robust flavors of ginger, garlic, and onion with the earthy sweetness of green papaya and the subtle heat of chili leaves. Served over steamed rice, this dish is a symphony of flavors that will transport you to the beautiful islands of the Philippines.
Ingredients
- 2 tablespoons Vegetable oil
- 2 inches, peeled and sliced Fresh ginger
- 3, minced Garlic cloves
- 1 large, chopped Onion
- 1 whole, cut into pieces Chicken
- 6 cups Water
- 2 tablespoons Fish sauce
- To taste Salt
- To taste Black pepper
- 1, peeled and sliced Green papaya
- 1 cup Chili leaves
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 250
- Fat: 8g
- Carbs: 10g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Once the oil is hot, add the ginger, garlic, and onion. Sauté until the onion becomes translucent and the ginger and garlic are fragrant.
- Add the chicken pieces to the pot. Cook until the chicken is lightly browned on all sides.
- Pour in the water and bring the mixture to a boil. Reduce the heat and let the soup simmer.
- Add the fish sauce, salt, and black pepper. Stir well to incorporate the seasonings.
- Simmer the soup for about 20 minutes, or until the chicken is fully cooked and tender.
- Add the sliced green papaya to the soup. Let it cook for another 5 minutes, or until the papaya is tender.
- Stir in the chili leaves and let them cook for about 2 minutes.
- Taste the soup and adjust the seasoning if necessary. Serve hot with a side of steamed rice.