I was about to throw away the water I used for washing the rice when I remembered having unripe papaya that my brother-in-law gave us.
I also remembered it had been too long since I have cooked this viand. Too long that I forgot when was the last time.
Since I stocked some chicken inside our fridge days ago, I said, “Why not cook a hearty Chicken Tinola?”
And so I did.
I now have to find myself some chilli and moringa (Malunggay) leaves to make it more nutritious.
Good thing we have some of these in our backyard.
Now, I know you came here not to read my stories on how I obtained the ingredients without paying a single Peso, but to learn how to cook a tasty Chicken Tinola, right?
So, let’s first enumerate all the necessary kitchen tools. Later, we’ll go ahead with the ingredients and preparation to enjoy the finished recipe finally.
Tools You Need
- Frying pan, or.
- A Pot or Saucepan that can hold at least 1 liter of water (we’ll use for frying and sautéing)
- Cooking Spoon
- Knife and Chopping Board
- Measuring spoons and cup
- Your trusted stove
How to Cook Chicken Tinola Recipe
Description
Whether you only want the flavorful soup of our Chicken Tinola, or the nutrients from the papaya, moringa, and chili leaves, it doesn’t matter when you tasted our recipe version; I'm sure you will want to have more!
Ingredients
What You Need to Cook Chicken Tinola
Instructions
Let's Start Cooking our Chicken Tinola Recipe!
-
Sautéing the Aromatics
- Over your trusted stove, heat the pot and pour the canola oil.
- Sauté the ginger until you can smell its aroma.
- Follow with the garlic. Sauté until golden brown.
- Put the onion and sauté until it's translucent.
-
Cooking the Chicken
- As has said about the onion is translucent, we can now put the chopped chicken in and give it a good mix.
- Cover the pot and simmer for 5 minutes or until the chicken releases its juices.
- Next, we'll put the 2 tbsp of fish sauce together with the ground black pepper.
- Mix the ingredients one more time.
- Cover and simmer for 2 minutes.
- Put the rice washing (or plain water).
- Cover the pot and simmer for another 20 minutes or until the chicken becomes tender.
According to my late grandmom, the use of rice washing for cooking Chicken Tinola has been a tradition. Since when? I don't know. :D -
Adding the Rest of the Ingredients
- Now that the 20 minutes is up, add in the unripe papaya.
- Once again, cover the pot and simmer for 12 to 15 minutes.
- Put the moringa (Malunggay) and chilli leaves.
- Mix the ingredients well.
- Cover the pot again and simmer for 2 minutes more.
- Lastly, turn off the flame and prepare the table.
Our recipe for Chicken Tinola is now ready to serve!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 182kcal
- % Daily Value *
- Total Fat 10.2g16%
- Saturated Fat 2.4g12%
- Cholesterol 38mg13%
- Sodium 511mg22%
- Potassium 317.99mg10%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 2g8%
- Sugars 7.4g
- Protein 10.5g21%
- Calcium 6 mg
- Iron 11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When I was in the Middle East, unripe papayas are uncommon. We can only buy them from major hypermarkets or Indonesian stores. Both are too far from our accommodation that we need to find an alternative.
But over time, I learned how to cook the Chicken Tinola with zucchini as papaya's replacement. I must say, it is still hearty!
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Thanks a lot! See you in the following recipe!
Healthy and yet budget friendly. Kudos!
Thanks!