Tinolang Manok
Chicken tinola is a healthy, tasty, and comforting soup that's perfect for cold weather. It's delicious on its own or with steamed rice.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 2 thumb-sized fresh ginger
- 1 (3 to 4 pounds) whole chicken, cut into serving pieces
- 2 tablespoons fish sauce
- 5 cups water
- 1 small green papaya, pared, seeded and cut into 2-inch wedges
- 1 bunch fresh spinach leaves, stems trimmed
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
- 2
Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
- 3
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
- 4
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.
- 5
Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
- 6
Season with salt and pepper to taste.
- 7
Add spinach and push down into broth. Cook until just wilted. Serve hot.