Tinola is chicken soup the Filipino way: lots of fresh ginger, a little fish sauce, and chunks of green papaya or chayote that turn silky in the broth.
Traditionally it is finished with chili leaves or moringa; spinach is an easy stand-in.
Ingredients
2 pounds bone-in chicken thighs and drumsticks
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic, minced
2-inch piece fresh ginger, peeled and cut into thin matchsticks
2 tablespoons fish sauce
6 cups water or chicken broth
1 small green papaya or 2 chayote, peeled and cut into wedges
Sauté the aromatics. Heat the oil in a large pot over medium heat and cook the onion, garlic and ginger 3 minutes, until fragrant.
Brown the chicken. Add the chicken and fish sauce and cook 5 minutes, turning, until lightly browned.
Simmer. Add the water, bring to a boil, then cover and simmer 25 minutes.
Add the papaya. Add the papaya or chayote and simmer 8 to 10 minutes, until tender and the chicken reaches at least 165°F.
Finish. Stir in the greens until wilted, season with pepper and more fish sauce, and serve with rice.
Nutrition per serving (estimated)
330Calories
8 gCarbohydrates
2 gFiber
7 gNet carbs
22 gProtein
23 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
