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Tinola sa Gata at Tanglad

Yields4 ServingsPrep Time45 minsTotal Time45 mins

 1 kg chicken drumsticks and thighs
 ground black pepperto taste
 Patisto taste
 2 tbsp oil
 5 garlic clovesminced
 3 tbsp minced ginger
 1 large white onionsliced
 6 tanglad stalksbulbs pounded and tied together
 1 cup sayote/green papayasliced
 5 ½ cups dahon ng sili
 1 cup malunggay leaves
 3 cups chicken stock
 5 ½ cups coconut cream
Prepare chicken
1

Season chicken pieces well in patis and ground black pepper. Set aside.

Sauté aromatics
2

In a pan over medium heat, sauté garlic, onion, ginger, and lemongrass until fragrant.

Sear chicken
3

Add chicken and sauté just until the chicken turns opaque.

Boil
4

Add chicken stock,  and coconut milk. Lower heat and simmer until chicken is cooked through, about 20 – 25 minutes.

Add vegetables
5

Add papaya and boil until tender. Add chili leaves and adjust taste as needed with patis and pepper.

Nutrition Facts

Servings 0