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Chicken Tinola

Chicken tinola
Course: Main/Entree, Soup/Stew
Cuisine: Filipino
Type: Recipes
Source: Dash of Aloha
Servings: 6

Ingredients

  • 1 medium green papaya (approximately 2 cups)
  • 1 tbsp vegetable oil
  • 1 medium onion, sliced (approximately 2 cups)
  • 3 cloves garlic, minced (approximately 3 tsp)
  • 2 tbsp crushed ginger (2 inch piece)
  • lbs boneless, skinless chicken thigh
  • ¼ cup patis (fish sauce)
  • 4 cups water
  • 3 cups malunggay leaves, cleaned, stems removed

Instructions

  • Peel papaya skin, cut and remove seeds. Cut papaya into 1-inch cubes.
  • In a deep soup pot, heat oil and sauté onion until translucent. Add garlic and ginger and sauté until lightly browned.
  • Add chicken pieces and patis to the pot. Cook for 3 minutes or until chicken is lightly browned.
  • Add water and papaya. Cover and simmer over medium heat for 15-20 minutes or until papaya is tender.
  • Turn off heat. Add marungay leaves, cover for 1-2 minutes.
Nutrition Facts
Chicken Tinola
Serving Size
 
8 oz
Amount per Serving
Calories
31.3
% Daily Value*
Fat
 
1.5
g
2
%
Saturated Fat
 
0.33
g
2
%
Cholesterol
 
10.29
mg
3
%
Sodium
 
125.5
mg
5
%
Potassium
 
54.83
mg
2
%
Carbohydrates
 
1.3
g
0
%
Fiber
 
0.17
g
1
%
Protein
 
3.17
g
6
%
Calcium
 
14.17
mg
1
%
Iron
 
0.38
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.