Tinola Paella Recipe

Make the stock: Place all ingredients in a large stockpot. Bring to a boil then lower heat to simmer for 2 to 3 hours. Skim surface to remove impurities. Strain stock and set aside.

Marinate chicken in fish sauce, tablespoons garlic, and minced ginger for 1 to 2 hours, covered, in the refrigerator.

Preheat oven to 350°F.

Heat oil in a 15-inch paellera over medium-high heat. Sear chicken in batches until brown. Set aside.

In the same pan, sauté onions, remaining garlic, and sliced ginger until tender and fragrant. Add 1/4 cup stock to loosen the brown bits on the pan.

Add rice and toss to coat grains. Add 1/2 to 2/3 cup stock and mix well. Once stock is absorbed by the grains, add another 1/2 to 2/3 cup stock. Repeat, cooking rice for 20 minutes.

Add chicken to pan. Continue mixing and adding the rest of the stock.

When rice is almost tender, add sayote and drained dahon ng sili. Add stock again, if necessary. Taste and adjust seasoning, if needed. Cover with foil and finish cooking in the oven for 20 minutes.

Remove foil and check if the rice is tender but not mushy. Serve hot.