Saturday, January 5, 2013

Tinola Manok (Chicken)

Hello Fellow Food Adventurers,

This recipe comes from my mom's cookbook and is one of my favorite Filipino childhood dishes. While I was home for the holidays, I was lucky enough to watch my mom cook it so I could put this blog post together for us all to enjoy. This is a very easy dish that anyone can make and that everyone will love.

  • 2 tbs of canola oil
  • 1 inch of fresh ginger
  • 4-6 cloves of garlic (the more the merrier)
  • 2 chayote
  • 6 chicken legs
  • 6 cups of chicken broth
  • salt and pepper to taste
  • spinach (optional, but usually I add it)
Temp: Medium Heat             Time: 30 Minutes           Serving: 3 People

How To Put It Together:
  1. Prepare the chayote by rinsing them and removing the skin, then cut off the ends, cut the chayote in quarters and remove the white center where the seeds are. Put them aside until you are ready to cook them. 
  2. Saute garlic and ginger in canola oil for 3 minutes
  3. Cut 2 slits on both sides of the chicken legs and then add the pieces of chicken to the pan and brown on both sides
  4. Remove the chicken from pan and set aside for later.
  5. Add the chicken broth the the pan and bring to a boil.
  6. Add chayote and cook for about 3 minutes.
  7. Place the chicken back in the pan and cook for an additional 10 minutes 
  8. Add the spinach and remove the pan from the stove and let sit for 3-5 minutes until spinach is tender.
  • Serve immediately with jasmine rice and extra broth in a bowl.
  • If you want to add a little more seasoning try adding Maggi Seasoning, it's what I add to add a little extra punch. 

Eat Well & Adventure On,


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