chicken tinola

Chicken tinola is one of my favorite dish and I could cook it in different ways. I have fun making experiments cooking this dish. Sometimes I cook it the usual way with green papaya and sili leaves. Sometimes, I cook it with sayote with basil leaves or dried basil (Mcormick)and it tastes a little sweet with the aroma of basil leaves. Have a great day!

I have never tried that, but my son-in-law is filipino and he makes chicken adobo (not sure if spelled correctly lol) and I love that dish! Since I only see my daughter and son-in-law every 3 or 4 months, he always plans to make that when I am coming for a visit, or if they come to our house for a visit, he will make it here.

I would really love that specially if its a native chicken with chunks of green papaya and sili leaves or malungay. You make me wanting it Spoiled, its too early for dinner.

spoiled311, Chicken tinola for those who does not know this dish, is a soup wherein the chicken is slowly cooked with green papaya fruit, rice washing, green leaves of sili, ginger, salt, and black pepper. The chicken is first garnished with ginger to remove the smell of the chicken. Then it is boiled with the green papaya fruit and the rest of the ingredients in a clay pot. This is a good soup when you are sick it gives you perks and would make you well in a short period of time. Sometime they serve this dish as a viand. For me I love tinola if it is cooked with papaya. Papaya by the way makes the chicken very tender because papaine is a good tenderizer. They accidentally placed chicken parts in the cavity of the green papaya to prevent flies from getting the chicken and eventually they noticed how tender the chiken meat is. Chicken Tinola is best when slowly cooked in a clay pot with siling Labuyo leaves and the chicken used is the white leg horn variety and weighs almost 2 Kilos. You could see the chicken fat at the surface of the soup. But beware the oil at the surface hinders the escape of hot gases making the soup very hot and may cause scalding to your palate. So blow softly and savor the aroma of a good tinola. Very truly yours, Ferritic