TINOLANG MANOK

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.

Nowadays, we are trying to eat a little healthier than usual (with occasional sweet treats of course!) and so I have decided to look back on my heritage to try and make more Filipino style dishes that are both nutritionally more beneficial and flavorful, too. In the Tagalog Region, where my little island belong, a lot of our food are soup-based - with veggies and meat added in and lots of garlic, onion, tomatoes and ginger added for flavor!
The weather may be hot outside but Filipinos will still be seen eating Sinigang, Bulalo or Tinola. These are pretty much comfort food for us. Very healthy 'cause we use just plain water as base for the soup but add lots of fresh aromatics for flavor and nutrition.

There was a time, I didn't want to try Tinolang Manok - I think because I often had this growing up and felt I ought to broaden my horizon and try other dishes. It's been over 20 years since I have had a taste of this marvelous soup so I thought since it's perfect for our present diet, I decided to finally try my hand at making it....Not only did I feel so silly because I realized I actually have missed it so much I have done a  disservice to my family by not making Tinola for them either. At any rate, I am just happy that my husband very much enjoyed it!

Traditionally, we use unripe Green Papaya, Upo or Patola for this dish. I did get a green papaya but it was red when I opened it so that's not very useful to me. It has to be a real unripe and green papaya (not just the outside but the inside or the flesh, too). But thankfully, I found this Opo Squash (Upo in the Philippines). It is marvelous for Asian soups and I will be using this very often from now on.

Ingredients

2 Tablespoon Oil (I used Olive Oil)
4-6 garlic cloves, crushed
1 medium Onion, chopped
2-2 1/2 inch Ginger, peeled and chopped
1 kilo / 2.2 lbs Chicken pieces (Drumstick and thighs)*
1 Tablespoon Salt (yes that's right) or 3-4 Tablespoon Fish Sauce (to be more authentic)
Ground black Pepper or peppercorn, to taste
8 cups water
1 medium Opo Squash, peeled, quartered and sliced (or unripe Papaya, Patola and Chayote)
5-6 cups Spinach leaves
Fresh Red Chili, chopped

Procedure

In a large and deep pan heat the oil and sauté the garlic, ginger and onion for a couple of minutes until fully aromatic. Add the chicken pieces and sauté until all the chicken are lightly browned. Season with salt (or fish sauce, if using) and pepper.

Pour in the 8 cups of water and bring to a boil. Lower the heat and simmer for about 50 minutes or until the chicken is tender. I usually cover the pan as it simmers.

Add the chopped Opo Squash and cook for another 10 minutes or until the squash is translucent and tender. Finally, add in the spinach and just cook until wilted, about a couple of minutes. Check the seasoning - add more salt, fish sauce and even a little sugar to taste!

If you wish to add some heat, add a little red chili (sliced) with the soup. If you're Pinoy - serve with some soy and fish sauce combo with a few squeezes of  lime juice (calamansi) on the side! 
You can have this with rice, naturally!ENJOY PINOY DELICACY FOOD!