Ingredients

  • Serves 4 people
  • 1 Whole Chicken, cut into 8 Pcs.

    2 Pcs Ginger, Thumb sized, julienned

    1 White Onion

    5 Cloves Garlic, minced

    1 Pcs Finger Chili

    2 Whole Green Papaya, cubed

    ¼ cup Bird’s eye chili leaves

    5 Cups Chicken Stock

    2 Tbsp Fish Sauce

    1 Tbsp Vegetable Oil

Anton's Chicken Tinola
Recipe Courtesy of
Asian Food Network

Anton's Chicken Tinola

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Tropical fruits play a huge role in Asian cuisine, and are sometimes the defining ingredient of a dish - just like in this Chicken Tinola. Young, green papaya pieces add a nice bite and flavor to the comforting chicken broth, while chillies add a spicy kick with each slurp. Enjoy it the classic Filipino way, with rice or as an appetizer!
  • Medium
  • 20 min
  • 45 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Medium
  • 3 steps
  • 10 Ingredients
  • 20 min
  • 45 min
  • 15 min

Instructions

  1. Sauce aromatics

    • Heat oil in a saucepan.
    • Sauté onion, ginger, green chili and garlic.


  2. Add in chicken

    • Add in chicken and cook until brown.


  3. Add chicken stock

    • Pour in the fish sauce and chicken stock. Bring it to a boil then lower it down to a simmer
    • Add in the papaya and cook until tender and the chicken cooked through.


Plate and Serve!

Add in the bird’s eye chili leaves. Serve.

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    Ingredients
    • Serves 4 people
    • 1 Whole Chicken, cut into 8 Pcs.

      2 Pcs Ginger, Thumb sized, julienned

      1 White Onion

      5 Cloves Garlic, minced

      1 Pcs Finger Chili

      2 Whole Green Papaya, cubed

      ¼ cup Bird’s eye chili leaves

      5 Cups Chicken Stock

      2 Tbsp Fish Sauce

      1 Tbsp Vegetable Oil

    Nutrition
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