Skip to main content

Native Chicken Tinola

Tinolang Manok is among the most popular chicken dishes in the country with several version scattered throughout the regions.

But the most popular involves the trinity of native chicken, papaya and dahon ng sili (or malunggay) plus the aroma and taste of ginger.



It is also easy to cook and if one uses Bisaya na manok (free-roaming, native chicken), it makes the chicken soup more tasty.

Here's a simple recipe Tinolang Manok using native chicken.


Ingredients:
  • 1 native chicken, cut into serving pieces
  • 1 unripe papaya, cut into wedges
  • 2 cups dahon ng sili (chili leaves) or malunggay (moringa)
  • 1 stalk tanglad (lemon grass), knotted
  • 1 thumb size ginger, sliced
  • 3 cloves garlic, 
  • 1 small onion, 
  • 5 cups water
  • 5 tbsp. patis (fish sauce)
  • Salt and pepper


Procedure:
  1. In a pan, saute the ginger, garlic and onion.
  2. Add the chicken and stir fry for 2-3 minutes.
  3. Season with fish sauce, salt and pepper. Mix well and cover to allow the flavors to blend.
  4. Add water (just adjust quantity) and papaya. Bring to a boil until the chicken and/or papaya are tender. 


  5. Place the lemon grass then simmer until almost done. Make flavor adjustments, if desired.
  6. Add the chili leaves then simmer for half a minute or until the chili leaves are cooked.
  7. Remove from heat and transfer in a serving bowl. Don't forget to remove the lemon grass stalk.
  8. Serve hot.
Fish sauce with calamansi and sili makes a perfect dip to go with the chicken.




Tinola with Dahon ng Libas ()



Labels

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...