Tinolang Manok sa Dahon ng Sili OR Chicken Soup in Pepper Leaves. It seems like mother nature has been trying to remind us something this past few weeks. Typhoon Harvey in Texas, then the wrath of Hurricane Irma bear down the Florida keys. And here in Oregon, we have been on the lookout and on our toes because of the forest fires. The fresh air we enjoy has been polluted with smoke and in the weekend, we are trap at home because of the toxic wind. The air quality has been bad that my daughter is sick and she has missed work… and since she is sick, we made her this Filipino favorite soup… called Tinolang Manok which means Chicken Soup.
Although Tinolang Manok/Chicken Soup is not only exclusive when one is sick, I believe this chicken soup is an antidote for everything; not just for fever. It is somewhat a type of comfort food which makes one feel refreshed after a long and tiring day; thanks to the load of ginger added to it which give this soup its spiciness and kick. Also, you can add any vegetables you want, but for this soup today, I used fresh pepper leaves because I have a lot of them in my garden.
This Tinolang Manok/Chicken soup is very easy to make as seen on the video. It has ingredients which are easily available. You can also add Chayote if you have one available but if you don’t it is fine this Chicken Tinola is still super yummy!
WHAT I LOVE ABOUT THIS RECIPE:
- Chicken Leg Oven Bake
- Budget Friendly Meal Plan # 1
- Homemade chicken Gyros
- Honey Garlic Chicken
- Velveeta Cheeseburger Mac and Cheese
TINOLANG MANOK SA DAHON NG SILI PLUS VIDEO OR CHICKEN SOUP WITH PEPPER LEAVES
- 1.5 lbs Skinless Chicken thighs cut into bite size pieces
- 1 medium size red onion chopped
- 1 piece 5 inch fresh ginger root crushed
- 2 cubes chicken bouillon
- 1-2 cups fresh pepper leaves
- fish sauce season according to your liking
- 1 tablespoon cooking oil.
- 5- 6 cups of water or chicken stock
- Heat cooking oil i a deep pan.
- in medium heat,saute' onion until transparent and then add in the ginger.
- Let the ginger sip through and cook for 2 minutes then add the bouillon.
- Crush the bouillon and mix with ginger and onion.
- Add the chicken. Let the spices absorb by cooking for 3 more minutes then add 1 cup of water.
- Season with fish sauce.
- Cover pot and cook for another 3 minutes.
- Add water and change heat to high. Cover pot and cook until chicken is soft.
- Cook another 3 minutes then season with pepper or salt if needed. For me, I just used fish sauce.
- Finally add the pepper leaves and turn off fire
- Serve hot.