You can add creamy richness to your tinola with the simple addition of coconut cream. This Filipino classic is the saucy chicken recipe you need. To make it even spicier, crush the sili into the sauce!
Tinolang Manok Sa Gata Recipe
Tinolang Manok Sa Gata Ingredients
- 1/4 Cup vegetable oil
- 1/2 head Garlic minced
- 1 inch ginger thinly sliced
- 2 medium red onions chopped
- 1 kilo Chicken, tinola cut
- 1/4 Cup fish sauce (patis)
- 1 teaspoon ground black pepper to taste
- 1 medium size green papaya sliced
- 1 Cup water
- 2 tablespoons white vinegar
- 1 chicken bouillon cube
- 1 50-gram pack coconut milk (gata) powder dissolved in 1 cup water
- 4 pieces
- 1 bunch malunggay leaves
- In a large pan over medium heat, preheat oil. Sauté the garlic until golden brown. Add ginger then onions. When onions have turned translucent, add your chicken. Add patis and ground black pepper. Stir well together then cover. Cook until chicken turns golden brown, about 10 minutes.
- Pierce the chicken with a fork to make sure that the chicken is cooked all the way through. Then, add green papaya, water, and vinegar. Stir in chicken bouillon cube and cover. When your mixture starts boiling, check if the green papaya is cooked by poking it with a fork. (It should easily go through.) Once the green papaya is cooked, add your gata mixture.
- Once the mixture boils again, add your siling pangsigang and let simmer until the sauce has slightly thickened. Spread your malunggay leaves without mixing on top. Let it cook for 15 seconds and then remove from heat. Serve hot with patis and calamansi as dipping sauce.