Eosinophilic Esophagitis Friendly Filipino Chicken Tinola

Total time1 hr

Prep time15 min

Cook time45 min

Eosinophilic Esophagitis Friendly Filipino Chicken Tinola

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Ingredients

4 servings

1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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