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How To Make Tinola

TinolaPK
Chicken and Ginger Broth

This is one of my comfort food and I always add extra water to make lots of soup or in Filipino we say “sabaw”. I like my rice swimming in sabaw! You know what I’m talking about, I’m sure you do the same.  This dish simple to make and very nutritious. The papaya is low cholesterol but high in fibre, potassium, vitamin A and vitamin C. You have protein and carbohydrates too which makes it a balance dish. Although your challenge here is not to eat too much rice which is difficult, trust me! The chilli leaves is something my papa used, others would use Malunggay but I thought chilli leaves has a unique twist to it. I’m not use if this is his own twist or it’s a family recipe?

When I was a child living in Philippines. My father “Pepe” used to participate in Sabong or Cockfighting. He breeds roasters and when they are old enough he takes them to fight. If you’re a vegan or an animal right activist look away now! After the fight when his rooster wins, he brought the loser rooster home too plus the cash he won and he makes Tinola with the loser chicken. Brings out cold beers, he “tagay” (drinking session) with his friends and share the Tinola with some rice. Of course that was my dinner too without the beer..haha! It was delicious and I loved sipping the soup.

Today I make this for my family especially during cold seasons. They love it and they have adopted my habits of making their rice swim in sabaw or soup.

I hope you enjoy this dish, if you have any questions or comments please don’t hesitate to message me.

You can also tag us on Twitter, Instagram and Facebook with your Tinola.

How To Make Tinola

Print Recipe
Serves: 4-6 Cooking Time: 1 hour

Ingredients

  • 350g chicken
  • 800ml water
  • 1 small green papaya, peeled, seeded and cubed
  • 1 packet frozen chilli leaves, defrosted
  • 1 medium onion, roughly chopped
  • 1 thumb size ginger, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 tsp salt
  • 1 tsp fish sauce
  • 1 pinch ground black pepper

Instructions

1

In a large pot add water and bring it to boil

2

Add ginger, garlic and onions. Cook for 10 minutes.

3

Add chicken, put the lid on and bring it to boil.

4

Turn the heat to low, add papaya and simmer for 30 minutes. Stirring occationally.

5

Add salt, fish sauce and black pepper. Mix and continue to simmer for another 10 minutes.

6

Taste and add more salt if you want.

7

Add chilli leaves and continue to cook for 10 minutes with the lid.

8

It’s now ready, serve with boiled jasmine rice.

Notes

Don't forget the rice!

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2 Comments

  • Reply
    Tweety
    23/10/2017 at 10:45 pm

    We also use chili leaves back home in our tinola. And my dad also used to bring home the loser chicken, but it was usually made into adobo.

    • Reply
      pepeskitchen
      04/11/2017 at 5:16 pm

      Thank you for sharing the loser chicken didn’t lose in vain, he was eaten and not wasted. Where is your dad from?

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