Chicken Tinola Recipes

CHICKEN TINOLA (FILIPINO TINOLANG MANOK)

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.

TINOLANG MANOK

Steps:

• In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
• Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
• Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
• Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
• Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
• Season with salt and pepper to taste.
• Add spinach and push down into broth. Cook until just wilted. Serve hot.

TINOLA (FILIPINO GINGER-GARLIC CHICKEN SOUP)

Steps:

• Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.

CHICKEN TINOLA

Steps:

• Saute the garlic, onion and ginger in hot oil. Add chicken and cook until browned. Add fish sauce and water. Bring to boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Add papaya and cook until tender, about 5 minutes. Add pepper leaves and cover. Let simmer for 2-3 minutes. Remove from heat. Salt to taste.

CHICKEN TINOLA

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, heat the vegetable oil in a dutch oven or other large pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if necessary, add the chicken to the pot, skin-side down, and cook until lightly browned and the fat has rendered, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Remove the chicken to a plate.
• Reduce the heat under the pot to medium. Add the onion, garlic and ginger and cook until softened, about 2 minutes. Add the fish sauce and cook until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken and chayotes to the pot and reduce the heat to medium to maintain a steady simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Add the bok choy, cover and cook until tender, about 5 more minutes.
• Divide the stew among bowls. Serve with the rice.