Chicken Tinola Recipe


2 lbs stewing chicken, cut into serving size

1 small onion, cut thin

2 pieces thumb size ginger, cut thin

1 stem lemon grass, cut into 4"

1 small red bell pepper, julienne

1 medium size green papaya, julienne

1 cup malunggay leaves

salt and ground pepper to taste

1 tablespoon fish sauce

1 tablespoon cooking oil

Cooking Direction:

Saute slices of ginger and onions in cooking oil using a deep pot. 

Add slices of chicken and lemon grass. 

Season with fish sauce, ground pepper and simmer for few minutes. 

Add 4 to 5 cups of water, cover pot and bring to boil in medium high heat for at least 20 minutes or till the chicken is fully cooked. 

Add more water if needed. 

Season with salt if desired.

Now start adding the vegetables starting with green papaya. 

After few minutes add the bell pepper and malunggay leaves. 

Simmer for 5 minutes. 

Once all the vegetables are fully cooked removed from heat and serve. 

*Remove all the lemon grass before serving*

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