Chicken Tinola Soup
Servings: 4 people
Equipment
- 1 Large Soup Stock or Dutch Oven (4-6qt)
- 1 Ladle
- 1 Cutting Knife
- 1 Cutting Board
- 1 Measuring Cups or Spoon
Ingredients
- 1-2 tbsp Avocado Oil or any cooking oil
- 1 large thumb Ginger, julienned
- 1 med Onion, minced
- 4-5 cloves Garlic, minced
- 2 lbs Chicken (bone-in thighs, drumsticks or mix)
- 6-8 cups Water or Chicken Broth
- 1 med Red Bell Pepper, quartered
- 2-3 tbsp Fish Sauce (patis) adjust the taste
- 1 small Green Papaya or 2 Sayote, peeled and cut into chunks
- 1 bunch Chili Leaves (dahon ng sili) or Malunggay (or Spinach as substitute)
- Salt & Black Pepper to taste
- 1 Chicken Bouillon Cube, optional
Instructions
- 1. Sauté the aromatics. In a large pot, heat oil over medium heat. Sauté onion until soft, then add garlic and ginger. Cook for 1–2 minutes until fragrant.2. Add chicken and season. Add the chicken pieces. Cook for about 3–5 minutes, turning to lightly brown. Pour in fish sauce and stir so the chicken gets coated.3. Add water or broth and simmer. Add water (or broth). Bring to a boil, then lower to a simmer. Skim off any foam on top for a clearer broth. Cover and simmer 25–30 minutes, or until the chicken is tender.4. Add papaya/chayote. Add sliced green papaya or chayote. Simmer another 8–10 minutes until the vegetables are tender.5. Add red bell pepper and the greens last. Stir in the red bell pepper, then lastly add chilli leaves (or malunggay leaves or spinach). Cook 1–2 minutes just until wilted. Taste and adjust with more fish sauce, salt, and black pepper.6. Taste & adjust. Season with black pepper and adjust with more fish sauce or little salt if needed.7. Serve hot. Serve Chicken Tinola piping hot with rice.