My Version of Chicken 'Tinola'

I'm all about creating simple meals that are quick to prepare. It isn't always easy to infuse my Filipino culture in it. One of the Filipino recipes that my husband likes is my version of chicken 'tinola.' The broth is gastronomically comforting and the added vegetables make the meal very healthy. Traditionally, the main vegetable used in the dish is moringa leaves. But since it's hard to find moringa leaves in the midwest, I use vegetables that I can find in our grocery stores.

Ingredients:

1.5 to 2 lbs chicken breast sliced to smaller pieces

1/2 cup chopped sweet onion

2 cloves peeled and diced garlic

1 tsp peeled and sliced ginger root (optional)

1 tbs olive oil

3 cups water

1 stalk lemon grass

2-3 corn cob (split in half if fresh)

1 cup chayote squash peeled and cubed or zucchini

1 cup baby carrots

handful of green beans (tips removed and may be sliced in half diagonally)

1 baby bukchoy, sliced to small sections (optional)

1/2 tbs premium fish sauce (optional)

Pepper or salt to taste (optional)

1. Heat olive oil to medium in a dutch oven.

2. Saute garlic, onions and ginger until onions are tender.

3. Add sliced chicken and saute until light brown.

4. Remove excess oil, then add water.

5. Add lemon grass to the mixture and bring water to a boil.

6. Add corn and bring to another boil.

7. Make sure corn is halfway tender and add the rest of the vegetables except the bukchoy.

8. Season with fish sauce or salt (sparingly) and pepper.

9. When carrots and squash are tender but not overcooked, turn the heat off and add the bukchoy. Remove the dutch oven from the hot stove top.

10. Serve hot in a bowl with steamed jasmine rice on the side.

My version of the traditional Chicken 'Tinola.' Comforting, healthy and husband approved. :-)

#pinoyrecipe #chickentinola #quickmeal #vegetables #healthymeal