Tinolang Manok or Chicken stew is a traditional Filipino soup made from papayas, chili leaves, and chicken. It is easy to prepare and makes an utterly delicious lunch for the whole family. It’s much tastier when a native chicken is used. If native chickens are not available, then any type of chicken can be used. This also applies to papayas, as chayotes can be use in their place. Spinach can also be used when no chili leaves are available. Basically, it is extremely easy to cook and perfect for rainy days. However, you can cook tinola in any type of weather. If you are craving for this recipe, get ready, make it, and enjoy the hot, delicious soup.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 kilo chicken cut in serving pieces
- 1/2 young papaya or sayote alternative, slice into bite size
- 1 small onion chopped
- 1 thumb size ginger chopped
- 1/2 bundle chili leaves (dahon ng sili)
- 2 cloves garlic, chopped
- 2 tbsp. fish sauce
- salt and pepper to taste
- water enough to cover the chicken
- Servings: 4
- Time: 45 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Heat cooking oil in a pot. Saute garlic, onion, and ginger over medium high heat until fragrant and translucent.
- Place in chicken meat and saute until the outer parts turn light brown. Season with fish sauce and stir for a few minutes.
- Pour 1 liter of water (amount optional). Cover and simmer over medium low heat for at least 30-35 minutes or until the chicken is tender.
- When chicken is tender, add in papaya. Simmer for 20 – 25 minutes or until tender.
- Add chili leaves. Salt and pepper to taste. Let leaves soak for a few minutes until soft. Turn off heat.
- Serve with fish sauce. Enjoy!