Chicken Tinola

• Meat

  • 2 lbs Chicken

• Produce

  • 5 cloves Garlic
  • 2 knobs Ginger
  • 1 cup Hot pepper, leaves
  • 2 pieces Long green chili
  • 1 Yellow onion, medium

• Canned Goods

  • 2 cups Chicken broth or stock

• Condiments

  • 2 tbsp Fish sauce

• Pasta & Grains

  • 3 cups Rice washing

• Oils & Vinegars

  • 3 tbsp Cooking oil

• Other

  • 2 pieces Chayote, wedged (or 1 small green papaya wedged
  • 1 cup Malunggay leaves

Found on speedyrecipe.com

Description

Ingredients

• 2 pounds chicken,cut into serving pieces
• 3 cups rice washing (this is the water used to wash rice)
• 2 cups chicken broth or stock
• 1 medium yellow onion, sliced
• 2 knobs ginger, julienne
• 5 cloves garlic, chopped
• 2 pieces chayote, wedged (or 1 small green papaya wedged)
• 2 pieces long green chili (optional)
• 1 cup hot pepper leaves
• 1 cup malunggay leaves
• 2 tablespoons fish sauce
• 3 tablespoons cooking oil

Directions

• Heat oil in a cooking pot.
• Saute garlic until light brown. Add onion and ginger. Continue to saute until the onion gets soft.
• Add the chicken. Cook until light to medium brown.
• Pour-in the chicken broth and rice washing. Let boil. Cover and cook in low to medium heat for 35 to 40 minutes.
• Add the chayote or green papaya and long green chili (if desired). Stir and cook for 5 to 7 minutes.
• Add the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
• Pour-in the fish sauce. Stir. Turn the heat to off and serve.

Nutrition