Chicken Tinola
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)
- 1½ 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.