Cooking Chicken Tinola: Fast, Easy and Delicious Chicken Recipe

---

It's lunchtime and I need to whip a quick dish for my children... something they would love and at the same time nutritious too.

Time to Cook Chicken Tinola!

Chicken tinola is a Filipino soup (ginger based) dish, best on rainy days (as if we get lots of rainy days here) or any day! It is very easy to prepare whilst packed with loads of nutrients too.

Twisted Recipe?!

I love adding a little twist to my recipe as opposed to the traditional Pinoy recipe. Originally, this dish is best with native chicken as it makes the broth really tasty. There is something in native chicken undoubtedly special, but since I am far away from home, I do away with what I get from the supermarket. So chicken breast is my go-to part in any chicken dish I make. It also eases the worry of them getting choked with chicken bones.

For added nutrients and flavor, I also put flaxseed meal and added moringa leaves to this recipe. Get your kids involved by asking them to prep the leaves! (You know, get the leaves one by one... lol)

Here, let me share with you how I prepared this simple yet yummy dish for my kiddos. Serve it with steamed jasmine rice and you'll get that well-deserved thumbs up from your kids with bonus hugs!

Chicken Tinola Recipe

Video uploaded on YouTube too:

Ingredients:

• 1 chicken breast, cubed
• 1 small onion, julienned
• 3 cloves of garlic, crushed
• 1 finger ginger, julienned
• 2 cups rice wash
• canola oil
• fish sauce
• salt and pepper to taste
• flaxseed meal
• moringa leaves

Procedure:

1. Saute the onion, garlic and ginger until the onion is wilted and you smell the ginger's aroma.
2. Put the chicken and add a tablespoon of fish sauce. Cook until it turns light brown.
3. Add the rice wash (water used to wash rice). Plain water is also good, but I find rice wash gives the broth a slightly thick consistency. Let it boil and simmer for at least 15-20 minutes.
4. Add the vegetables and cook until tender. Traditional tinola has green papaya cut in wedges. This dish I cooked as you see on the video did not have papaya.
5. Add the moringa leaves as you turn off the fire. This will ensure that you do not over-cook the leaves. You can also use chili leaves instead of moringa.
6. Serve while hot with steamed jasmine rice.

Find this post on Whaleshares too!

❤️️ Arlyn

#thealliance

---

▶️ DTube
▶️ IPFS