What’s Tinola? Let me introduce you to a new favorite dish of the Philippines. This is not only one of the most flavorful dishes I have ever made, but also great at restoring one’s health.
Chicken Tinola has a simple broth base of ginger, onion, and lots of garlic. It is traditionally cooked with papaya as the main vegetable, but I used a combination of zucchini & crook neck yellow squash. The key to this dish is the homemade chicken stock so be sure to have a batch ready to go!
As you poach the chicken you can save the carcass or bones and make a new batch of broth for next time!
Serve this with a splash of lemon or lime for an immune-boosting dish that is so flavorful you’ll go back for seconds. Or possibly a third bowl like my husband 
.
This is truly one of my most tastiest soups yet…I realize that’s saying a lot since I happen to think most of my soups turn out pretty good
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Chicken tinola may become part of our regular dinner rotation. I hope it becomes one of your favorites too!
Easy, light, and savory, this is a classic Filipino chicken recipe that will have your guests in awe! I realize it’s not soup weather, but truly this is light, tasty, and satisfying even on a hot summer night. ENJOY!
CHICKEN TINOLA RECIPE
- 2 tablespoons ghee or coconut oil
- 2 or 3 medium white onion, diced
- 2 thumb size fresh ginger peeled and diced
- 8 garlic cloves, minced
- 1 large chicken or 6 large thighs
- 2 small zucchinni chopped into bite size chunks
- 2 small yellow squash chopped into bite size chunks
- 1 medium white cabbage shredded
- Sea salt and freshly ground black pepper
FOR THE COCONUT AMINO LEMON DRESSING
- 4 Tablespoons coconut aminos
- 4 Tablespoons lemon juice
- Large pinch of fresh ground pepper
DIRECTIONS:
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In a large pot over medium heat, add ghee or coconut oil, onions and ginger and sauté for 3-5 minutes, until onions are translucent.
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Place whole chicken or thighs on top and the carrots. Pour your bone broth over top to cover. Bring to boil and simmer for 30 minutes or until chicken is tender.
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Remove cooked chicken from the pan add zucchini and summer squash. Simmer for 10 minutes. Meanwhile shred the chicken into large pieces using a knife and fork. Return to the pan and season.
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Add shredded cabbage and cover and cook for 3-5, until tender.
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Mix the ingredients for the lemon dressing together and a small bowl. Serve along side the tinola and let your guests add a teaspoon or so to taste! YUMMY!
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