filipino

Chicken Tinola With Papaya And Chili Leaves

This simmered dish pairs chicken thigh, bone-in with green papaya, sliced, chili leaves and ginger, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

76 g Carbohydrates

15 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

197g chicken thigh, bone-in 238 kcal
143g green papaya, sliced 72 kcal
36g chili leaves 7 kcal
13g ginger, sliced 10 kcal
7g garlic, minced 10 kcal
54g onion, sliced 22 kcal
13g fish sauce 5 kcal
7g vegetable oil 62 kcal
448g water 0 kcal
170g cooked white rice 221 kcal

Cooking instructions

gingergarliconionvegetable oil
Heat vegetable oil in a pot over medium heat. Saute garlic, onion, and ginger until fragrant, 2 to 3 minutes.
chicken thigh
Add chicken and cook until lightly browned on the outside, 4 to 5 minutes.
fish saucewater
Pour in water and fish sauce. Bring to a boil, then lower to a simmer and cook 12 minutes.
green papaya
Add green papaya and simmer until tender, about 8 minutes.
chili leavesfish sauce
Add chili leaves and simmer 1 to 2 minutes until just wilted. Taste and adjust with a little more fish sauce if needed.
cooked white rice
Serve hot with steamed rice.