Chicken Tinola in Ilocano Version

Name: Chicken Tinola in Ilocano Version
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Filipino
Ingredients: 1 kg chicken (thigh or breast part); 3 piece chicken liver; 1 bundle bitter gourd leaves; 1 piece onion; 3 clove garlic; 1 piece ginger; 2 piece tomato; 3 piece finger chili; 3 cup water; 3 tsp fish paste/sauce (bagoong isda); 2 tbsp cooking oil

by Eden Glory (@kurdapyaeiko)

Prep Time

15min

Cook Time

20min

Total Time

35min

Filipino Appetiser Main Course Meat Dairy-Free Gluten-Free Nut-Free Non-Vegetarian

A traditional soup-based dish from the province of Abra in the Philippines, served as an appetizer or main entrée. This version is a recipe of the Ilocanos from the Northern part of the Philippines.

Ingredients

4 Servings

(1 serving = 1 bowl)

1kg
chicken (thigh or breast part)
3piece
chicken liver
1bundle
bitter gourd leaves
1piece
onion
3clove
garlic
1piece
ginger
2piece
tomato
3piece
finger chili
3cup
water
3tsp
fish paste/sauce (bagoong isda)
2tbsp
cooking oil

How to make Chicken Tinola in Ilocano Version

Clean the chicken.
Prepare the minced garlic and onions together with the sliced ginger and tomatoes. Make sure to wash the ginger and tomatoes before slicing them.
Wash the leaves of the bitter gourd and finger chili, then soak them in water.
Preheat the pan and add cooking oil.
Sauté the garlic, followed by the onions and then the ginger.
Add the chicken and sauté until golden brown, then add the tomatoes.
Continue sautéing, then add the liver and water. Cover the pan and simmer for about 2 minutes.
Add fish sauce/paste (bagoong isda) to taste, and simmer for another 2 minutes.
Add the finger chili and bitter gourd leaves, and simmer for 1-2 minutes.
Serve hot, best enjoyed with rice.