Tinolang Manok Recipe Chicken Tinola Food

TINOLANG MANOK

Tinolang Manok image

Chicken tinola is a healthy, tasty, and comforting soup that's perfect for cold weather. It's delicious on its own or with steamed rice.

Provided by Lalaine Manalo

Time 1h5m

Number Of Ingredients 10

Ingredients

1 tablespoon canola oil
1 small onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger
1 (3 to 4 pounds) whole chicken, cut into serving pieces
2 tablespoons fish sauce
5 cups water
1 small green papaya, pared, seeded and cut into 2-inch wedges
1 bunch fresh spinach leaves, stems trimmed
salt and pepper to taste

Steps:

In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
Season with salt and pepper to taste.
Add spinach and push down into broth. Cook until just wilted. Serve hot.

Nutrition Facts : Calories 513 kcal, Carbohydrate 16 g, Protein 39 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 143 mg, Sodium 930 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

TINOLANG MANOK RECIPE (CHICKEN TINOLA)

Tinolang Manok Recipe (Chicken Tinola) image

Tinolang Manok is a kind of Chicken dish which is cooked by sauteing garlic, onions, and ginger the adding Chicken and letting it turn a little brown. Water is used for the broth and Sliced Papaya or Sayote (Chayote) is added as well as malunggay or Dahon ng Sili (Chili Sprouts) before you turn off the stove.

Provided by Pilipinas Recipes

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

1 Whole Chicken (chopped)
2 pieces Sayote or a Medium sized Papaya
3 cloves of garlic, peeled and minced
2 thumbs of ginger, julienne
1 medium-large onion, sliced
3 cups of chicken broth or 1 Knorr chicken cube (dissolved in 3 cups of water)
1 bunch of Malunggay
2 tablespoon of fish sauce (patis)
1 tablespoon cooking oil
salt to taste

Steps:

Heat oil in a pan, saute garlic, onion, and ginger.
Add the chicken and cook, stir for 3 minutes or until chicken juice run clear.
Pour the fish sauce, mix occasionally for 2 minutes.
Add the chicken broth or the dissolved chicken cube.
Cover and simmer for 40 minutes.
Uncover and add sayote or papaya, mix and cover for 5 minutes. Let it cook.
Add the salt. Stir well and cook for 2 minutes.
Serve with Hot Rice

Nutrition Facts : ServingSize 233 g, Calories 143 calories, Sugar 1.9 g, Sodium 681 mg, Fat 7.6 g, SaturatedFat 1.8 g, UnsaturatedFat 5.7 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 1.7 g, Protein 25 g, Cholesterol 41 mg

CHICKEN TINOLA

Chicken Tinola image

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Steps:

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

TINOLANG MANOK (CHICKEN GINGER WITH GREEN PAPAYA)

Tinolang Manok (Chicken Ginger With Green Papaya) image

This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.

Provided by Maria Flor Monteroy

Categories Lunch/Snacks

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs roasting chickens, cut up
2 tablespoons cooking oil
2 tablespoons fresh ginger, grated
3 garlic cloves, crushed
1 medium onion, sliced
2 tablespoons patis (fish sauce)
1 teaspoon salt
5 cups water
2 cups papayas, cut into 1-inch cubes
1/2 lb pepper leaves

Steps:

In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
Zucchini or chayote may be used instead of green papaya.

Nutrition Facts : Calories 585.9, Fat 41.9, SaturatedFat 10.9, Cholesterol 160.4, Sodium 1454, Carbohydrate 12, Fiber 1.8, Sugar 7.2, Protein 39

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