An improvised version of Filipino Chicken Tinola
January 13, 2012 25 Comments
Chicken tinola
This tinola dish together with my version of the fried chicken (which is marinated with a lot of finely chopped garlic) is such a big hit with my husband and in-laws. Even my father-in-law who is not that fond of garlic, forgets his usual prejudice on the tasty and crispy fried chicken.
Tinola is a kind of chicken stew that is so common in the Philippines. Over there, the key ingredients apart from the chicken are ginger, unripe papaya and chili leaves.
Cabbage, potatoes, onions, ginger, garlic
My version of the chicken tinola here in Holland is an improvised one because some of the ingredients like the unripe papaya costs an arm and a leg if I get them from the Toko (Asian shops). Oftentimes this papaya also comes half ripe already which is not good and the chili leaves are just difficult to source out (either I plant one myself or use the ornamental chili leaves from the plant shops).
Resourcefulness is OK. Instead of papaya, I substitute that with potatoes and the chili leaves with cabbage and this dish still comes out tasting so delicious so long as the key ingredient which is ginger is not omitted.
Ingredients:
Chicken cut in pieces (I used 3 pieces but feel free to use more)
1 onion, sliced
3 cloves garlic, pounded coursely
2-inch ginger, sliced or pounded coursely
Cabbage, 1/2 head cut in big pieces
4 pcs. medium-sized potatoes
2 tbsps. oil
Fish sauce (patis)
Black pepper, finely grounded
Cooking instructions:
1. In a deep saucepan, heat up 2 tbsps oil. Add the ginger and sautee for a minute or until slightly brown. Add the garlic and sautee further until slightly brown. Add the onions and continue sauteeing until translucent.
Saute the ginger in the hot oil till slightly brown
Add the garlic...then the onions
2. Add the chicken and let it fry a bit on the spices for a minute or two. Put the lid of the saucepan on.
Add the chicken pieces
3. Add a bit of the fish sauce to the chicken. Add water until the chicken is covered. Add the potatoes too. Let it boil until the chicken and potatoes are cooked.
Add water and potatoes and simmer until cooked
4. When the chicken and potatoes are cooked, removed the potatoes for a while to avoid it getting overcooked. Add the cabbage and let it simmer for a few minutes. When cabbage is cooked, add back the potatoes. Check the taste and if still a bit bland, add some more fish sauce.
5. Serve with boiled rice. You can also have as another side dish, the crispy fried chicken. (Recipe to follow).
Eet smakelijk!
About Malou
Looks so good! do you have your fried chicken recipe posted on here somewhere?
I just posted the recipe, Michelle. Enjoy!
I love it! Something warm and stewy is perfect right now!
Thanks a lot. The soothing taste from the ginger is really great with this dish.
So many good things to eat with ginger! I have to make this, and the fried chicken, and the ginger beef. Everything!
This night would have been perfect for your chicken tinola… it is freeeezing in Virginia! I will be sure to save the recipe and thank you for sharing. Your photos make the recipe even easier to follow.
I’m glad that you like this post, Dor. On freezing days, this dish always makes wonder.
Fish Sauce and Ginger are the main key to this dish.. Great Post, now I’m hungry.
Yes and they are wonderful ingredients.
It sounds so delicious!
It is.
This looks so good! I love chicken!
This is how I love my chicken dish to be. Pure and simple just like the way I remember from my childhood.
It’s great how you’re introducing our native dishes to the rest of the world.
My sister in the US uses chayote in lieu of unripe papaya. Is that available in your area? A friend also taught me to add leeks to the soup and it works very well.
You’ll be amazed how they have embraced with open arms our Bicol dishes too. Our “natong” and Bicol Express are big favorites. These dishes with lots of chilies and coconut cream are more preferred than the Spanish inspired ones.
I can get the chayote here and now that you mentioned that together with leeks, I’ll do tinola that way next time. I’m always up to trying new ways.
I’ve never heard of Chicken Tinola before.. but this dish definitely has my attention. Wonderful recipe
It’s a very typical Philippine dish, Kay. The taste is great from the very simple ingredients.
beautiful!
Thanks a lot.
i cooked this out of cravings a fews ago and now, after reading this, i feel the urge to cook it again! oh darn (i hate my chicky allergies
). but anyhoooooo great great great post! it’s one of my favorites. i just wish we also had malunggay leaves here. i miss the PH.
Nothing beats the dishes that we remember from home. I’m glad that this dish has been embraced wholeheartedly by my husband and in-laws. I also miss malunggay…
It’s a must try! Thanks for sharing it.
I might would have to replace the chicken with the prawns since I’ve been trying to stop eating meat.
Great comfort food
oh my goodness chicken tinola is one of my favourites…this sounds wonderful! thank you for sharing, and for visiting my blog too!
Tinola! I was rasied on this stuff in Manila, as well as adobo, pancit and lumpia. I visited the Philippines recently and its much more difficult to find good food as a vegetarian. I did have some great meals in sari sari stalls, but mainly, I ate alot of noodles. Great blog, Filipino and Dutch is a good mix!