Chicken Tinola is a chicken soup (some prefer to call it chicken stew) that every moms, grandmas, and aunts always made and prepared. Purest would insist on using green papaya, and chili pepper leaves as their veggies but of course you may always substitute papaya with chayote, and chili pepper leaves with spinach. Here in the states, you can find green papaya in Asian Supermarkets but I am having no luck finding chili pepper leaves.
- 1 Whole chicken – cut into small serving sizes
- 2 Tablespoon Patis or fish sauce.
- 2 Tablespoon thin strips of Ginger
- 3 Cloves minced garlic
- 1 small Onion – Diced
- 1 bunch spinach or chili pepper leaves – thoroughly washed
- 1 small green papaya or 3 chayote – peeled and middle part discarded.
- 6 cups water
- 2 Tablespoon vegetable oil
- Preheat a large pot over medium high heat.
- Add oil, garlic, onions, and ginger saute for 2 minutes
- Add Chicken, and patis (fish sauce) then saute for 4 minutes until color change to opaque.
- Add water , let it boil then lower the heat to medium.
- Simmer chicken until chicken meat is tender
- Add cubed papaya or chayote and let it simmer for 3 to 4 minutes until they are tender
- Add Chili pepper leaves or spinach and simmer for another minute.
Taste and add more patis if needed.
Serve hot by itself or with rice.