Chicken Tinola (Tinolang Manok) is one of my favorite Filipino recipes. There are many ways to cook this dish. I typically cook mine with garlic, carrots, potatoes, and leafy greens. You can see that version of Chicken Tinola here.
I just learned a new version from my mom. She boils the chicken first and throws out the liquid to make a cleaner broth. She includes lemongrass to give it a bright, citrus flavor.
Tinolang Manok (Chicken Tinola)
Ingredients
- 1 3-4 lb chicken, cut into serving pieces, skin removed
- 16 cups water
- 2 inches ginger root, peeled and sliced thin
- 1/2 yellow onion, chopped
- 2 scallions sliced into 1” long pieces
- 1 stalk lemongrass bulb pounded, and sliced into 1 inch pieces
- 4 yellow potatoes, peeled and quartered
- 4 carrots, peeled and sliced
- 1 bunch spinach, ends trimmed and washed thoroughly
- 3 tbsp vegetable oil
- salt and pepper to taste
Instructions
- In a large pot, add chicken and cover with water (about 8 cups). Boil for 30 minutes. Skim oil while cooking. Remove and throw out water.
- In the same pot, heat oil and add chopped onions, white ends of scallions, ginger, and lemongrass. Sauté for about 2 minutes. Be careful not to burn them.
- Pour in 8 cups of water. Bring to a boil. And chicken and cook, uncovered, over medium heat for about 30 minutes.
- Add the potatoes and carrots. Cook for another 20 minutes.
- Add spinach and remaining scallions. Cook for another 5 minutes.
- Serve hot, ideally with white rice.
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