Tinolang Manok Recipe (Chicken Ginger Stew)

19 Dec

Estimated cooking time: 45 minutes

In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger.
When the tomatoes are cooked add water.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis or salt.
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot with plain rice.

Tags: chicken, soup

No. of Views for this Post: 32,664 views

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Pinky Cres

November 23rd, 2008 at 12:56 pm
1

This is the first time I have encountered Tinolang Manok with Tomatoes, does it taste the same? I have been cooking for 35 years now…
emjoven

November 24th, 2008 at 9:42 pm
2

@ Pinky Cres
The Tomatoes when saute with Chicken will preserve the original taste of it, unlike without tomatoes you will notice that the chicken taste bland. Try it to see the difference.
bete

January 19th, 2009 at 10:10 am
3

im sure the best tinolang manok is without tomato..
butch

January 21st, 2009 at 4:39 pm
4

at first i was hesitant to try this recipe because of the tomatoes (lots of them actually) but i was totally mistaken because it turned out very good, much better than the classic tinola..my tinola will never be the same again! lolz
virgie hancliff

March 2nd, 2009 at 4:25 am
5

love your recipe i’ve learnt a lot like cooking chiken etc.
rikitiktak

January 20th, 2010 at 1:53 pm
6

in cavite, tinola with tomatoes is called talunang manok. You also need to put a little vinegar and a lot of ginger.

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