CHICKEN TINOLA (FILIPINO TINOLANG MANOK)
Rich flavorful chicken broth, tender chicken, and fresh vegetables--this chicken tinola recipe is a great variant on chicken soup for those days when you want to sit under a warm blanket and relax.
Provided by MG Sanchez
Categories Main Course
Time 3h10m
Number Of Ingredients 12
Steps:
- Pat the chicken dry and put it in a storage container. Pour two tablespoons of fish sauce into the bowl and mix to make sure the chicken is thoroughly coated. Cover the container with a lid and marinate on the counter for at least two hours. Note: If you put the chicken in the fridge to marinate, you need to remove it at least 20 minutes before cooking to bring it to room temperature, otherwise the chicken will cook unevenly.
- In a pot over medium heat, add the vegetable oil and the onions. Saute for about one to two minutes or until the onions are translucent. Add the garlic and ginger and cook for one minute until fragrant, but not burned.
- Add the chicken into the pot and stir all the ingredients. Continue to the chicken in the pot for 6-8 minutes or until the chicken is brown on the outside, or the internal chicken temperature reads 135 °F.
- Add the water and the rest of the fish sauce into the pot and stir. Raise the heat to medium-high and bring to a boil.
- Lower the heat to medium-low and continue a simmer for about 30 minutes covered with the lid.
- Remember to stir occasionally and skim the fat and scum off the top of the soup.
- Add the chayote and continue to cook for 8 minutes or until the chayote is soft and you can pierce it easily with a fork.
- Add all the spinach.
- Immediately add all the moringa, then cook for up to one minute to soften the leaves.
- Taste test the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken should be tender and the internal temperature should read 165 °F.
Nutrition Facts : Calories 198.61 kcal, Carbohydrate 7.79 g, Protein 14.71 g, Fat 12.11 g, SaturatedFat 4.15 g, Cholesterol 47.15 mg, Sodium 950.17 mg, Fiber 1.11 g, Sugar 1.36 g, ServingSize 1 serving
CHAYOTE SOUP
Categories Soup/Stew Appetizer Sauté Low Fat Quick & Easy Tropical Fruit Hot Pepper Winter Healthy Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
- Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
CHAYOTE SOUP
This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.
Provided by modestalmond
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Dissolve the bouillon in the hot water.
- Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
- Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.7 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 2.5 g
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