Chicken Tinola Recipe

Name: Chicken Tinola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. cooking oil; 4 cloves garlic, crushed; 1 tsp. ginger, cut in strips; 1/3 c. onion, chopped; 1 (1 kilo) stewing chicken, cut into serving pieces; 1 Tbsp. patis; 10 c. rice water; 1 small green papaya, sliced into serving pieces; 1 c. sili leaves (pepper leaves); 1 tsp. salt; 1 tsp. ajinomoto

Servings: persons

2 Tbsp. cooking oil
4 cloves garlic, crushed
1 tsp. ginger, cut in strips
1/3 c. onion, chopped
1 (1 kilo) stewing chicken, cut into serving pieces
1 Tbsp. patis
10 c. rice water
1 small green papaya, sliced into serving pieces
1 c. sili leaves (pepper leaves)
1 tsp. salt
1 tsp. ajinomoto

1
Fry the garlic in hot cooking oil until brown.
2
Add the ginger and chopped onions. Cook until soft.
3
Drop in pieces of chicken. Season with patis.
4
Cover and let simmer for 5 minutes.
5
Add the rice water, simmer until chicken is tender.
6
Add the sliced papaya and cook until papaya is tender.
7
Just before removing from the fire, season with salt and vetsin.
8
Add the sili leaves.
9
Serve hot.

2281

kcal

Calories

Fat

477

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. cooking oil, 4 cloves garlic, crushed, 1 tsp. ginger, cut in strips, 1/3 c. onion, chopped, and more.

Yes, Chicken Tinola falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tinola

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