Tinola in Tagalog or Cebuano or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and chili pepper leaves or Bird's eye chili leaves in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or "kamunggay" (in Cebuano), instead of pepper leaves. However, an all-vegetable broth in Cebu with 'kamunggay' in prominence is called "utan kamunggay" or "utan bisayâ".
Tinola was invented in the late 19th century. The dish was also referenced in José Rizal's first novel, Noli Me Tangere.
1 kilo whole chicken (cut into pieces)
1 small young papaya or sayote (cut into wedges)
2 tablespoons ginger (sliced into strips)
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves (minced)
1 medium-sized onion (chopped)
3 tablespoons cooking oil
2 tablespoons patis (fish sauce)
In a casserole, heat oil & saute garlic, onion & ginger
Add the chicken pieces & stir-fry for about 3 minutes
Season with patis & mix well
Pour-in the water & simmer until the chicken is tender
Add in the papaya or sayote & simmer for 3 minutes
Season with salt to your desired taste
Add in the chili leaves then turn off the heat.
It's done! Enjoy your Tinolang Manok with hot rice!
