If you are in the Philippines and you hear the word "tinola", that's a Filipino chicken dish. There are many ways to cook chicken but tinola is a preferred dish by the locals. The usual vegetables added to tinola are the malunggay (moringa) leaves, chili leaves, ampalaya (bitter gourd) leaves, and papaya. For this recipe, I used chayote and malunggay leaves. I have another tinola recipe where I used the fruit of the moringa tree and added vermicelli. You can find the post here.
Chayote like pumpkin is one of the vegetables which is very low in calories; provide just 16 calories per 100 g and contain no saturated fats or cholesterol. It is a rich source of dietary fiber, anti-oxidants, minerals, vitamins. Being a low-calorie and fiber-rich vegetable, it is often recommended by dieticians in cholesterol controlling and weight reduction programs.
Chayote is also a good source of folates, provides moderate levels of potassium, and also good in B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, zinc, and copper.
Instructions for Tinola with Chayote and Malunggay Leaves
1 kilo chicken (any part you prefer is ok)
2 medium size chayote
leaves from 5 stalks of malunggay
3 tbsp fish sauce
1 thumb size ginger
6-8 cloves garlic
1 medium size onion
1 tbsp cooking oil
5-6 cups water
How to Cook:
- Heat oil in a pan
- Saute ginger, garlic and onion
- Add the chicken; saute until brown
- Add fish sauce and saute chicken for another 5 minutes
- Add water; let it boil until chicken becomes tender
- Add chayote
- Add malunggay leaves
Serving size: 4-8