Chicken Tinola

by Cindy Yanasha Angulo in , , ,

A delicious Filipino dish that's perfect for the cold weather!  This is one of my favorite soups lately because I'm obsessed with garlic and ginger.  Enjoy!

 

Time: 1 hour

Ingredients:

  • 4 chicken thighs with bones-in (either skin-on or skinless will work.  Skinless is healthier!)
  • 1 tablespoon chopped onion
  • 4 cloves garlic, sliced
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped fresh ginger (it's easier to grate it using a cheese grater!)
  • 2 tablespoons fish sauce (or more if you love that flavor!)
  • 1 cup vegetable or chicken stock (can substitute 1 boullion cube with 1 cup water)
  • 2 cups rice wash (rinse rice well in a basin and strain, then add water again to the rice and swish around until the water is cloudy - this is rice wash!)
  • 1/2 diced & pealed chayote squash (can substitute kale, yellow squash, or any other veggies you love!)
  • 1 head bok choy, chopped or pulled apart (you can sub spinach, broccoli or any other greens)
  • 2-3 whole chili peppers (optional, I use Guyanese wiri-wiri peppers, it gives it an amazing kick!)
  • Salt/pepper to taste

Recipe:

  1. Sautée onion & garlic in a large pot with the veggie oil
  2. Add the chopped ginger & let simmer for about 1-2 mins until the onion is clear
  3. Add the chicken thighs & brown on both sides
  4. Pour in the fish sauce, stock, and rice wash - bring to a boil 
  5. Cover and let simmer for ~40 mins (I added a few whole chili peppers before covering)
  6. Add bok choy & diced chayote squash once the chicken is fork-tender
  7. Sprinkle in black pepper & salt to taste - then let simmer for about 5 more mins
  8. Served in a bowl on top of cooked white rice or brown rice, enjoy!

Below is a picture of the tinola with the skin-on, just to show another variation. 

Green Curry Soup

by Cindy Yanasha Angulo in , , , ,

Just what you need on a cold night!  Some Thai Green Curry Soup!

 

Time: 30 - 40 mins

Ingredients:

  • 1 pack chicken tenders 
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce (optional)
  • 3 gloves of chopped garlic
  • 1/4 cup chopped red onion (or yellow, I had red on hand)
  • 1/4 cup chopped ginger
  • 1 head bok choy
  • 1 can coconut milk
  • 1 tablespoon Thai green curry paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 or 2 whole green chilies

Recipes:

  1. Cut chicken tenders into cubes & tossed them in soy sauce
  2. Sautée chicken pieces in olive oil with chopped garlic & chopped onion & chopped fresh ginger
  3. When the chicken is browned, added salt, green curry paste, fish sauce & a can of coconut milk
  4. Let it simmer 5 mins then add in the bok choy until it's wilted
  5. Add chili powder & some fresh chili's to make it more spicy
  6. Serve with some cooked basmati rice or add in some noodles and drink it as a soup!