This is a hands down recipe in our family. Since in the Visayas we have plenty of coconuts, adding coconut milk on our dishes is just common. Just like this Native Chicken Tinola with Coconut Milk recipe. We will be using native chicken to make it even more delicious.
Here’s how to cook Native Chicken Tinola with Coconut Milk:
1 Whole Native Chicken (dressed, cut)
1 large sized unripe Papaya
3 Lemongrass Stalks
1 large sized Onion (sliced)
3 cloves Garlic (chopped)
1 thumb sized Ginger (strips)
2 Fresh Chilies
300g Chili Leaves (or the amount depends on you)
1 tsp. Fish Sauce
1.5 Cups Coconut Milk
Water (about 5 cups)
- Prepare the unripe papaya, peel, remove seeds and slice according to your own desired size. Also, using the back of your knife, crush the lemongrass stalk so you’d get the most out of its flavor.
- Saute onion, garlic and ginger. Add in the chicken. Saute and pot fry for about 10 minutes. Pour in the water and add the lemongrass. Cover and cook for about 20 minutes.
- Add in the unripe papaya. Season with salt and pepper. Add the fresh chilies and the fish sauce. Cover and cook it for about 15 minutes.
- Add in the chili leaves. Cover and let it cook for about 5 minutes.
- Pour in the coconut milk. Let it simmer for another 15 minutes.
Serve and Enjoy!
Note from Delish:
This is my lolo’s favorite tinola recipe. Usually he’s adding malunggay leaves. Since I can’t find malunggay in our area, I just used chili leaves.
If you have any question about this dish, drop a comment below or send me an email or direct message us on our Facebook Page.
Other chicken recipes to try:
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