CHICKEN TINOLA
Quick, tasty and refreshing, the Chicken Tinola is the chicken soup for the soul. This one-pot dish combines simple ingredients like chicken, ginger, onion, and green papaya to form a dish that is both healthy and tasty. A Filipino family favorite, it is guaranteed to have you going back for seconds, thirds, and more!
Provided by Asian Food Network
Categories Filipino Food Recipes | Learn To Filipino Food With AFN
Yield Serves 4 people
Number Of Ingredients 11
Steps:
- Fry onion, ginger, chili and garlic. In a pan, heat up 2 tbsp vegetable oil and sauté onion, ginger, chili, and garlic for 1 minute. Do this slowly until the onion pieces begin to soften. (Add carrots to this dish for extra nutrients and a pop of color.)
- Fry chicken pieces . slowly, and cook the pieces until they turn brown. (Use boneless chicken breast or thigh for a more convenient way to prepare this dish.)
- Boil the stew. Pour in the 2 tbsp fish sauce and chicken stock. Bring to a boil and then simmer on low heat for 10 minutes. Add in the papaya and continue to simmer until tender and the chicken is cooked through. This takes about 30 minutes.
CHICKEN TINOLA (FILIPINO TINOLANG MANOK)
Rich flavorful chicken broth, tender chicken, and fresh vegetables--this chicken tinola recipe is a great variant on chicken soup for those days when you want to sit under a warm blanket and relax.
Provided by MG Sanchez
Categories Main Course
Time 3h10m
Number Of Ingredients 12
Steps:
- Pat the chicken dry and put it in a storage container. Pour two tablespoons of fish sauce into the bowl and mix to make sure the chicken is thoroughly coated. Cover the container with a lid and marinate on the counter for at least two hours. Note: If you put the chicken in the fridge to marinate, you need to remove it at least 20 minutes before cooking to bring it to room temperature, otherwise the chicken will cook unevenly.
- In a pot over medium heat, add the vegetable oil and the onions. Saute for about one to two minutes or until the onions are translucent. Add the garlic and ginger and cook for one minute until fragrant, but not burned.
- Add the chicken into the pot and stir all the ingredients. Continue to the chicken in the pot for 6-8 minutes or until the chicken is brown on the outside, or the internal chicken temperature reads 135 °F.
- Add the water and the rest of the fish sauce into the pot and stir. Raise the heat to medium-high and bring to a boil.
- Lower the heat to medium-low and continue a simmer for about 30 minutes covered with the lid.
- Remember to stir occasionally and skim the fat and scum off the top of the soup.
- Add the chayote and continue to cook for 8 minutes or until the chayote is soft and you can pierce it easily with a fork.
- Add all the spinach.
- Immediately add all the moringa, then cook for up to one minute to soften the leaves.
- Taste test the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken should be tender and the internal temperature should read 165 °F.
Nutrition Facts : Calories 198.61 kcal, Carbohydrate 7.79 g, Protein 14.71 g, Fat 12.11 g, SaturatedFat 4.15 g, Cholesterol 47.15 mg, Sodium 950.17 mg, Fiber 1.11 g, Sugar 1.36 g, ServingSize 1 serving
CHICKEN TINOLA
This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g
TINOLA (FILIPINO GINGER-GARLIC CHICKEN SOUP)
Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.
Provided by Natalia B. Roxas
Categories Healthy Chicken Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.
Nutrition Facts : Calories 344.2 calories, Carbohydrate 14.2 g, Cholesterol 75.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 663 mg, Sugar 6.1 g
CHICKEN TINOLA
Provided by Food Network
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Saute the garlic, onion and ginger in hot oil. Add chicken and cook until browned. Add fish sauce and water. Bring to boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Add papaya and cook until tender, about 5 minutes. Add pepper leaves and cover. Let simmer for 2-3 minutes. Remove from heat. Salt to taste.
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