Tinola with a Twist

Ingredients

• 1 whole chicken, cut into serving pieces (about 1.5 kg / 3.3 lbs) 1 whole chicken, cut into serving pieces (about 1.5 kg / 3.3 lbs)
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• 1 onion, sliced 1 onion, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 green papayas, peeled, seeded, and cut into wedges 2 green papayas, peeled, seeded, and cut into wedges
• 4 cups chicken broth (950 ml) 4 cups chicken broth (950 ml)
• 2 cups water (470 ml) 2 cups water (470 ml)
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• Salt and pepper to taste Salt and pepper to taste
• 2 cups spinach leaves 2 cups spinach leaves
• 2 green chili peppers (optional) 2 green chili peppers (optional)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugar: 7g)
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the cooking oil in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and cook until lightly browned on all sides.
3. 3.
   Pour in the chicken broth and water. Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the chicken is tender.
4. 4.
   Add the green papaya wedges and simmer for an additional 10 minutes or until the papaya is cooked but still firm.
5. 5.
   Season with fish sauce, salt, and pepper to taste.
6. 6.
   Add the spinach leaves and green chili peppers (if using) and cook for another 2 minutes until the spinach wilts.
7. 7.
   Remove from heat and serve hot with steamed rice.

Treat your ingredients with care...

• Chicken — Make sure to choose high-quality chicken for the best flavor and texture. You can use bone-in or boneless chicken pieces according to your preference.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before slicing it to release its aromatic oils.
• Green papaya — Look for green papayas that are firm and unripe. They should be slightly sweet and have a crisp texture when cooked.

Tips & Tricks

• For a spicier version, add more green chili peppers or include a few slices of red chili peppers.
• If green papaya is not available, you can substitute it with chayote or zucchini.
• To enhance the flavor, you can add a stalk of lemongrass while simmering the soup.
• Serve the Tinola with a side of calamansi or lime wedges for a tangy kick.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.

Serving advice

Serve the Tinola with a bowl of steamed rice on the side. Garnish with fresh cilantro or spring onions for added freshness and color.

Presentation advice

Present the Tinola in a large soup bowl, making sure to include a generous amount of chicken, papaya, and spinach in each serving. Drizzle some of the flavorful broth over the ingredients for an appetizing presentation.