Every weekend, I am escited to think about the viand we will have with my family. Since I only have time to cook during weekends, I am excited whenever weekends are nearly approaching.
Today, I want to share the recipe we had last Saturday.
I'm aware that many people in this place enjoy cooking fried or adobo chicken. However, many Filipinos love chicken tinola, also known as chicken stew or soup in Tagalog,tinolang manok. Though it's not the same as chicken adobo, chicken tinola is still a beloved comfort dish.
Filipino soup called tinola is typically served as a main course with white rice. This soup resembles many chicken soups; eating it feels good for your soul. Traditionally, a broth with ginger, onions, and fish sauce is cooked with It's steamy, warm, and flavorful from the tender chicken, papaya and chayote wedges, and greens like malunggay (moringa) or chile pepper leaves.
It is a perfect food, especially during rainy days.
Tinolang Manok is a great tasting and healthy dish to prepare for your family. It is easy to cook and friendly on a budget. I like the idea of having tinolang manok at least once per week, particularly during cold weather, because it keeps me warm and is also one of my comfort foods.
These days, chicken tinola comes in a variety of forms. You can dd chayote, long-finger peppers, taro, spinach, watercress, and more. As a basic comfort dish, it's one of the most straightforward chicken soup recipes in the Philippines and is frequently a home's mainstay.
But I prefer papaya, pepper leaves, and chicken wings for my tinola. You can add more greens based on your preference, too.
Here are my ingredients for cooking "My Tinolang Manok":
▢1kg of chicken wings
▢5 tbsp fish sauce
▢½ onion chopped
▢Six cloves garlic minced
▢3 inches of ginger julienned
▢6 c filtered water more if necessary
▢Two small papaya cut into ½ inch cubes
▢1 tbsp vegetable oil
▢4 c pepper leaves cleaned
▢Two chicken knorr
▢½ tsp black pepper
▢salt to taste
This is how I cook "Tinolang Manok":
I started heating oil in the pot.
Then I started sautéing garlic, onion, and ginger for a few minutes until the onion softened.
Then, the chicken was added and cooked to the point that the outer part turned light brown. Afterward, I added the black pepper.
After that, I also saute the papaya; I prefer using papaya to sayote because papaya has a softer texture and a sweeter taste that makes the broth richer and thicker.
I pour 4 cups of water and let it boil. Cover and then set the heat to low. Boil for 20 -30 minutes.
Then I added some salt, the knorr cubes, vitchin and fish sauce to make it tastier.
Then, lastly, I put the pepper leaves, which I prefer because they give a fantastic taste to my tinola.
Tinolang Manok was best when you served it hot with a combination of white-hot rice along the way.
After cooking, I called my papa to come and eat my version of Tinolang Manok.
I am so grateful to have this kind of time when I can cook some delicious recipes for my family, especially with my papa; since my mama is in heaven now, I am also grateful that she taught me how to cook back then, in this way, we can never forget her, because the lessons that she shared with us, are used and forever in our hearts.
I hope you liked it, too; I am excited to share more of my weekend recipes with you soon.