tinola
Next Dish: Sapasui
Tinola is a traditional Filipino soup dish, typically made with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes chayote instead of papaya, or moringa leaves known as malunggay instead of siling labuyo. The dish is typically served with rice on the side. Its origins can be traced back to the Spanish colonial period of the Philippines.
Recipe
Ingredients:
1 kg chicken, cut into serving pieces
1 small young papaya or sayote, cut into wedges
1 tablespoon oil
3 cloves garlic, crushed
1 small onion, chopped
1 thumb-sized ginger, cut into strips
2 tablespoons fish sauce
1 liter water
Salt and pepper to taste
2 cups chili leaves or malunggay
Instructions:
In a large pot, heat the oil and sauté the garlic, onion, and ginger.
Add the chicken pieces and cook until they turn light brown.
Pour in the fish sauce and continue to cook for a couple more minutes.
Pour in the water and bring to a boil. Lower the heat and let it simmer until the chicken becomes tender.
Add the papaya or sayote and cook until it becomes soft.
Season with salt and pepper to taste.
Add the chili leaves or malunggay and continue to cook for another minute.
Remove from heat and serve hot.