Recipe courtesy of Corinne Domingo
and
Carlita Domingo
Recipe courtesy of Corinne Domingo
and
Carlita Domingo
Watch how to make this recipe.
Chicken Tinola
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- Yield: Serves 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 650
- Total Fat
- 45 g
- Saturated Fat
- 12 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 50 g
- Cholesterol
- 198 mg
- Sodium
- 204 mg
- Yield: Serves 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 650
- Total Fat
- 45 g
- Saturated Fat
- 12 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 50 g
- Cholesterol
- 198 mg
- Sodium
- 204 mg
Ingredients
Directions
- Saute the garlic, onion and ginger in hot oil. Add chicken and cook until browned. Add fish sauce and water. Bring to boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Add papaya and cook until tender, about 5 minutes. Add pepper leaves and cover. Let simmer for 2-3 minutes. Remove from heat. Salt to taste.
