Eggless Filipino Chicken Tinola
Total time1 hr
Prep time15 min
Cook time45 min
4.7(17)
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Learn more →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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