Native Chicken Tinola Recipe
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Ingredients
- 1 kilo Native Chicken, sliced
- 1 cup Sayote, cubed
- 1 tsp ginger, sliced
- 1 med onion, sliced
- 1 tsp garlic, diced
- 2 bunch native Pechay
- 1 cup dahong sili (chili leaves),
- salt and pepper to taste
Directions
- Saute garlic, ginger and onion
- Add chicken, salt, pepper to taste. Cook for about 15-20 minutes stirring occasionally
- Add the green papayas.
- Add water and patis. Bring to a boil. Lower down the heat and simmer for about 15 minutes, or until chicken and papayas are done.
- Add the dahong sili and pechay leaves.
- Simmer for 5 minutes until the leaves are cooked.
- Serve
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 103g | |
| Calories 45 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 162mg | 5% |
| Total Carbs 10.38g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.25g | 3% |
| Protein 1.28g | 2% |
