Chicken tinola is a healthy, tasty, and comforting soup that's perfect for cold weather. It's delicious on its own or with steamed rice.
Servings: 4 Servings
- 1 tablespoon canola oil
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 2 thumb-sized fresh ginger
- 1 (3 to 4 pounds) whole chicken, cut into serving pieces
- 2 tablespoons fish sauce
- 5 cups water
- 1 small green papaya, pared, seeded and cut into 2-inch wedges
- 1 bunch fresh spinach leaves, stems trimmed
- salt and pepper to taste
In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
Season with salt and pepper to taste.
Add spinach and push down into broth. Cook until just wilted. Serve hot.
- Cut the chicken in uniform size to ensure even cooking.
- For a clear, cloud-free broth, remove any scum that floats on top.
Calories: 513kcal | Carbohydrates: 16g | Protein: 39g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 930mg | Potassium: 1062mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8959IU | Vitamin C: 76mg | Calcium: 143mg | Iron: 4mg