Chicken Tinola is a quick and easy soup to prepare. Its a staple of Filipino cuisine with plenty of regional variations. Moringa, called Malunggay in the Philippines, is a nutritional powerhouse with antioxidants, proteins and plenty of vitamins. Moringa leaves also has two times the amount of protein as yogurt, three times amount of potassium as bananas and four times amount of calcium as milk. Combined with the garlic, ginger, and Chicken this is one healthy meal.
You can find the fish sauce in the Asian food aisle. If you cannot find a green, under-ripe, papaya, you can also use a chayote squash or even zucchini or other summer squashes.
Chicken Tinola Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, julienned
- 1/2 cup onions, chopped
- 2 pounds bone-in chicken drumsticks and or thighs
- 1 tablespoon fish sauce (patis)
- 1 quart chicken broth
- 1 medium green papaya, cut into slices
- 1 1/2 cups moringa leaves
Directions
- Heat olive oil over medium heat and saute garlic, ginger, and onions until onions begin to turn translucent.
- Brown the chicken pieces on all sides.
- Add fish sauce, chicken broth, and papaya.
- Bring to a boil then simmer until chicken is completely cooked, about 20 minutes.
- Add moringa leaves and simmer for 3-5 minutes until tender.
- Serve hot.
The chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.
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The post Chicken Tinola – Filipino Chicken Moringa Soup appeared first on Harvest2U.
