Creamy chicken tinola

 

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GET IT READY

• large stock pot
• wooden spoon

GATHER IT

• 6 cups chicken broth
• salt, to taste
• 1 thumb-sized ginger, sliced thinly
• 1 cup organic full-cream or low-fat milk
• fish sauce (patis), to taste
• 2 cups malunggay (Moringa) leaves or spinach, washed and trimmed
• 3 cloves garlic, minced
• 2 tbsp chopped green onions, for garnish
• 1 medium onion, chopped
• 1 lb bone-in chicken pieces (thighs or drumsticks)
• 1 tbsp cooking oil
• 1 medium green papaya, peeled, seeded, and cut into chunks

MAKE IT

Soup:

1. Heat the cooking oil in a large pot over medium heat.
2. Sauté the chopped onions, minced garlic, and thinly sliced ginger.
3. Add the bone-in chicken pieces and brown on all sides.
4. Pour in chicken broth and bring the mixture to a boil.
5. Reduce the heat to a simmer and cover the pot.
6. Let the chicken cook for about 15-20 minutes or until fully cooked and tender.

Greens:

1. Add the chunks of green papaya and let them cook for about 5-7 mins.
2. Pour in the organic milk and stir well.
3. Let the soup simmer for another minute.
4. Add the Moringa or spinach to the pot and cook for an additional minute.
5. Season the soup with fish sauce, black pepper, or salt to taste.
6. Serve and enjoy!