|Tinolang Manok sa Buko|
|Tinola, a traditional Filipino soup|
|I got this delicious recipe from the Dish article of the June 2011 issue of Preview (a fashion magazine from the Philippines)|
|As soon as I saw this while reading this issue last year, I asked our cook to make it right away!|
Tinola sa Buko
(Chef Giney Villar of Adarna Food and Culture updates a classic)
1 whole chicken
1 piece unripe papaya, peeled and sliced
1 small ginger
1/2 garlic bulb
3-4 cups of coconut water (buko)
1/2 tablespoons peppercorn
Fresh pepper leaves
2 tablespoons oil
Fish sauce (patis) to taste
1. In a casserole, heat oil and saute garlic, ginger and peppercorns until garlic browns.
2. Add chicken and season with patis, then cover pot to infuse flavor.
3. Add coconut water and cook until chicken is tender (1 - 1 1/2 hours, depending on the size of the chicken)
4. Add in papaya in the last 10 minutes, followed by pepper leaves right before switching off heat (we also added in some coconut meat). Serve hot.