COPPER🇫🇲 Micronesia
Tinola recipe
A comforting chicken soup with fresh herbs and greens.
Ingredients
- 800 g chicken
- 1500 ml water
- 50 g ginger
- 4 garlic
- 1 onion
- 300 g green papaya
- 150 g spinach
- 3 tbsp fish sauce
- 1 tsp black pepper
How to make Tinola
- Start by preparing your ingredients: 1 kg of chicken, 2 liters of water, and chopping the ginger, garlic, and onion as necessary.
- In a large pot, combine 1 kg of chicken and 2 liters of water; bring to a boil over high heat.
- Reduce the heat and add 50 g of ginger, 4 cloves of garlic, and 1 chopped onion; simmer on low heat for 30 minutes.
- After 30 minutes, stir in 300 g of green papaya and let it cook until tender, about 10 minutes longer.
- Once the papaya is tender, add 150 g of spinach and 2 tablespoons of fish sauce; cook for an additional 5 minutes.
- Season the soup with 1 teaspoon of black pepper, stirring gently to combine the flavors.
- Remove from heat and let it rest for a couple of minutes before serving hot.
- Serve the Tinola in bowls, garnishing with fresh herbs like cilantro if desired.
What is Tinola?
Tinola is a traditional dish from Micronesia, simmered in one pot, and takes about 60 minutes from start to finish. It is built around chicken, green papaya and spinach. The recipe below uses 9 ingredients and is written out step by step.
How long does Tinola take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 65 dishes built on chicken. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Tinola?
Use fresh ginger for an aromatic broth.
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