Barley Free Filipino Chicken Tinola

Total time1 hr

Prep time15 min

Cook time45 min

4.7

(17)

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Ingredients

4 servings

1 tbsp extra virgin olive oil
1 medium yellow onion, thinly sliced
6 cloves garlic, minced
1 piece (2 inches) fresh ginger, peeled and cut into thin coins
2 lbs bone-in, skin-on chicken thighs and drumsticks
5 cups low-sodium chicken broth
2 tbsp fish sauce
1 small green papaya (about 1 lb), peeled, seeded, and cut into 1-inch wedges
2 cups fresh malunggay (moringa) leaves, stems removed
½ tsp ground black pepper
salt, to taste

For serving

steamed brown rice, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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