When the skies are in void of azure colors and when the breezes remind you that it’s time to wear another layer of clothing, it’s a good idea to make Tinola. It is a chicken dish in gingery broth with soft, green papaya and tender pepper leaves. This classic Filipino dish truly hits home.
Tinola: native chicken in ginger broth, green papaya, pepper leaves, garlic and onions.
Here’s the recipe.
2 tbsp vegetable oil
5 cloves garlic, crushed
1 small onion, diced
3″ ginger, julienned
3 -4 lb chicken, cut in pieces, (native chicken optional)
2 tbsp patis (fish sauce)
4 cups water or light chicken broth
1 green papaya, peeled and cut into diamonds (or chayote/sayote)
1 1/2 cups pepper leaves
Saute the garlic, onion and ginger in hot oil. Add chicken, add patis, stir and cover for 10 to 15 minutes–chicken will draw its juice. Don’t brown and keep heat on medium. Add water or broth and bring to boil. Reduce heat, add papaya. Cover and simmer for another 20 minutes. Remove from heat and toss in pepper leaves. Salt to taste.
Suggested additional ingredients (to be added in the pot immediately after heat’s turned off):
2 jalapeno peppers or 6 sweet long peppers
1 or a combination of: spinach, moringa (malunggay), yam leaves, bittermelon leaves alucon
Serve with freshly cooked rice or as is.
Stay healthy, friends!