Add all other ingredients excluding papaya and spinach & kale
Boil for 45mins or until chicken is cooked
Add papaya spears and boil for 5-7 mins
Add frozen spinach & kale then stir
Ready to Serve!
Tinola (Filipino cuisine) is a ginger based soup traditionally made with green papaya (may be substituted with chayote) and fresh chili leaves. As you can see, I am not a traditionalist and have used frozen spinach and kale. I also used Tinola mix as a base flavor and just added more spices. I am not a fan of fish sauce (patis) but it just would not seem right not to add even a little. This dish is normally served with white rice but I also enjoy eating Tinola as is like chicken soup.
6-8 chicken drumstick (or wings)
2 medium onions (chunks)
2 chicken bouillon
1 tbsp onion powder
1 tsp garlic powder
2 cans diced tomatoes (14.5oz)
1 tbsp worcestershire sauce
3 tbsp soy sauce
4 tbsp olive oil
1 tbsp sugar
2 tbsp corn starch
3 large potatoes (chunks)
2 carrots (chunks)
1 red bell pepper (chunks)
1 green bell pepper (chunks)
salt and pepper to taste
Boil chicken, onions, chicken bouillon, onion powder, garlic powder in water for 30 mins
Add 2 cans diced tomatoes, worcestershire sauce, soy sauce, olive oil, sugar, and corns starch and keep stirring until fully incorporated
Continue to boil for another 30 mins while occasionally stirring
Add salt and pepper to taste
Add potatoes and cook for 10 mins
Add carrots and cook for 15 mins
Add peppers and cook for 3 mins
Ready to serve!
Chicken afritada is comparable to chicken stew. You may use beef or pork or a combination of both instead of chicken. Some versions use green olives or peas. Some versions even include hotdog slices in the recipe. I prefer this with real hearty chunks of vegetables. Although I like most of my vegetables on the raw side, I find that the longer I cook afritada, the better it gets. Chicken afritada is definitely in my comfort food list.