CHICKEN TINOLA
This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g
CHICKEN SOUP (PHILIPPINE STYLE)
Make and share this Chicken Soup (Philippine Style) recipe from Food.com.
Provided by PrincesaBunati
Categories For Large Groups
Time 1h20m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Cut the whole chicken in pieces. This will help it to cook faster! Boil chicken until cooked, then take them out and place them in a large bowl to cool. SAVE THE CHICKEN STOCK! (You will need this!)
- As you're waiting for the chicken to cool down, start preping your veggies.
- Slice the carrots in 3, dice the celery, dice the onion, and shred the cabbage. Set these all aside.
- Now that the chicken is cooled down, shred it.
- In a large stock pot, place 3/4 of a stick of butter into the pot to melt. Add the onions and cook until transparent, and then add the chicken and garlic powder to saute. When the chicken is all nice and aromatic with the onion and garlic --
- POUR the stock into the pot. (I told you that you would need this!).
- When it comes to a boil, add the carrots, celery, cabbage, macaroni (or shells) and chicken bullion. Mix it good!
- Add the remaining butter to the soup. It will look like OIL, but it is not. This brings out the flavor of the soup!
- Let simmer and when the macaroni (or shells) are all done, you're ready to eat it!
- We always add CARNATION EVAPORATED MILK for a creamer soup, but it's all up to you. Most people don't like to do that becuase they THINK it will spoil. It's NOT fresh milk! So you can add it!
- We usually serve this with GARLIC BREAD topped with Parmesan cheese!
- This will become a favorite in your house too!
Nutrition Facts : Calories 454.5, Fat 27, SaturatedFat 11.9, Cholesterol 97.6, Sodium 229.8, Carbohydrate 31.9, Fiber 2.7, Sugar 4.4, Protein 20.9
SOPAS (CHICKEN NOODLE SOUP FILIPINO STYLE)
This soup is good for cold weather or when your feeling a little under the weather. It's good food for the soul.
Provided by Denise Engstrom
Categories Low Cholesterol
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- boil chicken until cook, drain then shred with a fork or hands.
- in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent.
- add chicken and cabbage, stirring until coated with oil.
- add chicken broth (add water if needed), boil covered for 5-8 mins.
- add evaporated milk and cream of mushroom.
- boil for another 5 mins.
- add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste).
- serve hot.
Nutrition Facts : Calories 302, Fat 16.1, SaturatedFat 4.3, Cholesterol 54.2, Sodium 486.4, Carbohydrate 19.3, Fiber 3.2, Sugar 5.2, Protein 21.7
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