Chicken Tinola Tinolang Manok Recipes

CHICKEN TINOLA

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.

TINOLANG MANOK

Steps:

• In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
• Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
• Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
• Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
• Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
• Season with salt and pepper to taste.
• Add spinach and push down into broth. Cook until just wilted. Serve hot.

TINOLANG MANOK RECIPE (CHICKEN TINOLA)

Steps:

• Heat oil in a pan, saute garlic, onion, and ginger.
• Add the chicken and cook, stir for 3 minutes or until chicken juice run clear.
• Pour the fish sauce, mix occasionally for 2 minutes.
• Add the chicken broth or the dissolved chicken cube.
• Cover and simmer for 40 minutes.
• Uncover and add sayote or papaya, mix and cover for 5 minutes. Let it cook.
• Add the salt. Stir well and cook for 2 minutes.
• Serve with Hot Rice

CHICKEN TINOLA

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.