Chicken Tinola Recipe
Chicken pieces with green papaya and healthy malunggay leaves cooked in broth with ginger. Enjoy it while its hot with white rice and a sauce of fish sauce and chili pepper on the side.
- 1 whole chicken cut into serving pieces
- 36 ounces rice washing
- 1/2 piece green papaya cut into wedges
- 1 tablespoon garlic minced
- 1 piece onion chopped
- 1 thumb ginger cut into strips
- 2 tablespoon fish sauce
- 1 cup Hot pepper leaves
- 3 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
Sauté the garlic, onion, and ginger
Put-in the chicken and cook until color turns light brown
Add the fish sauce. Stir. Pour rice washing into the cooking pot. Let boil. Cover the pot and simmer for 45 minutes. Note: add water if needed.
Add green papaya. Cook for 5 minutes
Add the hot pepper leaves or malunggay leaves. Stir and cook for 1 minute.
Season with ground black pepper. Note you can also add fish sauce or salt if needed.
Transfer to a serving bowl. Serve hot. Share and enjoy!
Serving: 6g | Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 1192mg | Potassium: 119mg | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 10.6mg | Calcium: 26mg | Iron: 0.3mg