How to cook Chicken Tinola
1
Sauté the aromatics
Heat oil and cook onion, garlic, and ginger until fragrant.
2
Brown the chicken
Add chicken and cook until lightly browned on all sides.
3
Season and simmer
Add fish sauce, then water or stock. Cover and simmer for 30 minutes.
4
Add papaya
Add green papaya and chilies and cook for 10–12 minutes until tender.
5
Finish with greens
Stir in malunggay leaves and cook for 1–2 minutes. Season to taste.
6
Plate and serve
Ladle chicken, papaya, greens, and broth into a celadon bowl.
Maria’s tip: Prepare all ingredients before cooking so the dish comes together smoothly and the vegetables keep their shape.
Food safety: Cook meat thoroughly, avoid cross-contamination, and refrigerate leftovers promptly.