CHICKEN TINOLA - This soup is fabulous comfort food, a recipe we brought home from the Philippines. Serve with rice. We buy some of the unique ingredients at a Philipino or Asian market.
Serves 7-8
10 chicken thighs, bone in
2 cups water
1 head of garlic, minced or crushed
1/3 cup fresh ginger, grated
Cook the chicken in a kawale (wok) or dutch oven with about 2 cups of water. As chicken begins to brown add the garlic and ginger, cook until chicken is cooked through.
1 green papaya, seeded, peeled and cut in chunks
2 chayote, pit removed, peeled and cut in chunks (pronounced sigh - oh -tay)
1 cube chicken boullion
1 tsp salt
small amount of chili paste or hot chili pepper, optional (this is not a hot/spicy soup)
Water to cover
Add these veggies to the simmering chicken. Add water just to cover veggies, simmer for 15 minutes.
1 pkg frozen Malunggay leaves (Also called Moringa or in English, Horseradish Tree leaves),
we can sometimes get fresh branches of Malunggay at Lucky Supermarket
1 pkg frozen Chili leaves (pronounce see-lee in tagalog)
1-2 fresh tomatoes, diced
Add the greens to the soup about 5 minutes before serving. Stir in tomatoes right at the end. Serve soup over hot rice.