Chicken Tinola with Pine Recipe

How To Cook Chicken Tinola with Pine Recipe 

Chicken Tinola with Pine Recipe  - Tinola is a ginger and onion based soup with chicken as the usual main ingredient. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges an alternative is chayote and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup.

The secret in making a good chicken tinola is to simmer the chicken for longer periods of time. This will let all the flavor of the chicken come out and it also makes the chicken tender. You can also use malunggay leaves instead of pepper leaves or even both to maximize the health benefits.

Chicken Tinola with Pine Recipe Ingredients:

½ kg Chicken Meat (cut-up)
2 cloves Garlic (crushed)
¼ cup Onion (sliced)
1 tbsp Ginger Strips (pounded)
1 ½ tbsp Patis
½ cup Green Papaya (sliced)
½ cup Sili Leaves
1 pouch (115 grams) Del Monte Pineapple Tidbits (drained, reserve syrup)
Cooking Procedure:

Boil first 5 ingredients with pineapple syrup and 1-½ cups water for 20 minutes.
Add papaya and Simmer for another 10 minutes or until papaya is tender. Add DEL MONTE Pineapple Tidbits and sili leaves. Simmer once.
Source: delmonte.ph

Additional Information About Tinola

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 leaves of the siling labuyo chili pepper 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. Another variation is Tinolang Tahong, a soup made with mussels, ginger, onion, garlic and bird's eye chili.
The exact origins of Tinola is obscure. One of the earliest mentions of the dish is in José Rizal's first novel, Noli Me Tangere, where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Padre Damaso, who got chicken neck, which is considered to be the least favored chicken part. Source: Tinola

Image Source: Tinola

Learn How To Cook Chicken Tinola with Pine Recipe