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I love Chicken Tinola paired with Crispy Fried Tilapia, which I enjoy from head to tail. One time, I was reading a cookbook and a dish featured in it caught my attention. Pwede pala ang buko juice (I can use young coconut juice) so I added that along with the chicken broth to my Chicken Tinola. I also included shreds of buko flesh for texture, and lemongrass to make the dish gingery and aromatic and to give it a nice kick when you're slurping the hot broth on a rainy day.
Chicken Binakol (Photo by Raymund Isaac. reposted with permission from Anvil Publishing)
Makes 4 to 6 servings
Ingredients
- 2 tablespoons canola oil
- 6 cloves garlic, peeled and crushed
- 1 piece medium-size onion, coarsely chopped
- 1 piece thumb-size giner, julienned
- 4 pieces chicken thighs
- 4 pieces chicken legs
- 2 tablespoons fish sauce
- 1 small green papaya, peeled, seeded and cubed
- 8 cups buko (coconut) juice
- 1 cup buko flesh, shredded
- 2 stalks of lemongrass, white part only, slightly smashed
- 1 cup dahon ng sili (fresh chili pepper leaves)
Procedure
- In a pan, heat canola oil and saute garlic, onion and ginger until fragrant.
- Add chicken pieces and fish sauce.
- Add green papaya.
- Add buko juice, buko flesh and lemongrass.
- Stir and gently simmer until all flavors come together.
- Add dahon ng sili and simmer for another minute.
- Serve hot.
First published in Anvil Publishing's "Judy Ann's Kitchen"
"Judy Ann's Kitchen" (Photo by Raymund Isaac. Reposted with permission from Anvil Publishing)