Chicken tinola
Bone-in chicken, wedges of green papaya and chili leaves in gingered broth. That’s chicken tinola, Filipino comfort food par excellence. Serve as a soup and or main dish.
Servings 4 people
Ingredients
- 2 tablespoons cooking oil
- 2 shallots peeled and sliced
- 2 thumb-size pieces ginger sliced thinly
- 1 kilogram bone-in chicken (2.2 pounds) cut into 12 to 16 pieces
- fish sauce to taste
- 1 medium green papaya peeled, deseeded and cut into wedges
- 1 large handful chili leaves
Instructions
- Heat the cooking oil in a pot.
- Saute the shallots and ginger until they start to brown.
- Add the chicken pieces and cook in the hot oil until the skin is golden brown.
- Drizzle in a quarter cup of fish sauce. Continue cooking, with occasional stirring, until the chicken has soaked up the fish sauce.
- Pour in enough water to cover the chicken. Bring to the boil, lower the heat, cover and simmer for about 20 minutes.
- Stir in the green papaya, bring to boil once more, then lower the heat, cover and simmer for ten to 15 minutes, or until tender.
- Turn off the heat. Taste the broth. Season with more fish sauce if necessary.
- Drop the chili leaves, press into the broth, cover the pot and leave for five minutes.
- Serve immediately.
