From the recipe collection
Tinola sa Buko Sanchez Mira
A Cagayan chicken tinola enriched with young coconut water and tender buko strips, ginger, papaya, and leafy greens.
- Prep time
- 25 min
- Cook time
- 55 min
- Yield
- 5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Heat oil in a soup pot and brown the chicken lightly on both sides.
- Add onion, garlic, and ginger and cook until the ginger smells fresh and the onion softens.
- Pour in coconut water and stock, bring to a boil, skim, then lower to a gentle simmer.
- Season with fish sauce and cook covered until the chicken is nearly tender.
- Add papaya or chayote and simmer until tender, then add buko strips for only the final 4–5 minutes.
- Fold in leafy greens and chilies and cook just until wilted; confirm chicken reaches 74°C.
- Adjust fish sauce and pepper and serve with rice.