Recipe courtesy of Corinne Domingo and Carlita Domingo

Chicken Tinola

  • Yield: Serves 4-6
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2 tbsp vegetable oil

3 cloves garlic, crushed

1 small onion, chopped

2 tbsp ginger, chopped

3-4 lb chicken, cut in pieces

2 tbsp patis (fish sauce)

4 cups water

1 green papaya, peeled and cubed

1 1/2 cups pepper leaves or spinach


  1. 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.
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