Chicken Tinola
Chicken Tinola
There is such comfort in a bowl of chicken soup, which is probably why so many different cultures have a version of it—tinolang manok is the Filipino take. This iconic dish is said to have been invented in the 1800s, with some believing is was developed even earlier. According to CNN Philippines, “the oldest record we have of tinola is from Jose Rizal, who loved the dish so much he wrote it into the first scene of ‘Noli Me Tangere.’”
Growing up, various members of my family would make their version of this dish when someone was feeling under the weather or when it was especially chilly out. The generous amount of ginger adds a little spice and intensity to the dish which I especially love now as an adult. I like to throw in some extra vegetables because we always needs more veggies in our lives, and I also highly recommended enjoying this with some rice because rice is life.
♥️Jane
INGREDIENTS
1 whole Chicken (4 lbs), broken down
1 medium Yellow Onion, halved & thinly sliced
1 knob of Ginger (2 in), peeled & cut into matchsticks
6-7 cloves Garlic, smashed and peeled
10 cups Chicken Stock*
2 Chayote, peeled, seeded & cubed*
4-6 pieces Bok Choy, quartered
4 cups Spinach
2 tbsp Neutral Oil (like Avocado Oil or Canola Oil)
Fish Sauce
NOTE: This recipe serves 3-4 people.
*CHICKEN STOCK - Jane prefers homemade stock but you can also use store bought, just make sure it is low sodium. In a pinch, you can also use water as the chicken will cook and flavor the broth but the usage of chicken stock gives more depth in flavor and really amps up the chicken flavor.
*CHAYOTE - Chayote is more common and can be found in most Asian grocery stores but traditionally, green papaya is used but not always available and chayote is a good option.
METHOD
STEP 1
SAUTÈ THE AROMATICS
In a large Dutch oven, heat oil over medium-high heat. Add onion, ginger, and garlic, and cook until fragrant and all ingredients have started to soften, about 5 minutes.
STEP 2
COOK THE CHICKEN
Add chicken and stock, and bring to a boil. Reduce heat to low and simmer for 35-45 minutes until chicken starts to fall off the bone.
NOTE: Cook time will vary depending on how large the chicken is.
STEP 3
ADD THE VEGETABLES
Add chayote and cook until tender, about 7-10 minutes. Add bok choy and cook for about 2 minutes before adding spinach.
STEP 4
FINISHING THE TINOLA
Season lightly with fish sauce and enjoy hot with a bowl of rice.