Chicken Tinola

Ingredients

• 1 whole chicken, cut into pieces
• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 teaspoon ground black pepper
• 2 tablespoons freshly squeezed calamansi juice (or lemon juice)
• 4 cups chicken broth
• 2 cups diced unripe papaya
• 1/2 cup chopped green onion

Directions

1. Heat the cooking oil in a large pot over medium-high heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the chicken pieces and cook until lightly browned on both sides.
4. Add the fish sauce, ground black pepper, and calamansi juice and stir to combine.
5. Add the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Add the diced papaya and simmer for 5 minutes more.
8. Remove from the heat and stir in the chopped green onion.
9. Serve hot with steamed white rice.

Interesting Facts

• Tinola is believed to have originated in the Ilocos region of the Philippines.
• The traditional dish is usually made with unripe papaya, but green papaya, chayote, or taro root can also be used.
• Culantro can also be used in place of or in addition to the green onion.