Filipino Tinola Soup [0001091]

Ingredients:

1 whole chicken, cut into serving pieces (about 3-4 pounds)
2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, sliced into strips
1 green papaya, peeled, seeds removed, and cut into wedges
1 bunch of chili leaves (malunggay) or spinach
8 cups gluten-free chicken broth
Salt and pepper to taste

Instructions:

In a large pot, heat the cooking oil over medium heat.

Add the chopped onion and minced garlic to the pot. Sauté until the onions become translucent.

Stir in the sliced ginger and continue sautéing for another minute until fragrant.

Add the chicken pieces to the pot and cook until they start to brown.

Pour in the gluten-free chicken broth and bring the mixture to a boil.

Reduce the heat to a simmer and cover the pot. Let the chicken cook for about 20-30 minutes until it's tender and fully cooked.

Add the green papaya wedges to the pot and cook for an additional 10-15 minutes until they are tender.

Season the Gluten-Free Filipino Tinola Soup with salt and pepper to taste.

Just before serving, stir in the chili leaves (malunggay) or spinach and let them wilt in the hot soup.

Serve hot and enjoy this comforting gluten-free Filipino soup!

Tinola is a beloved Filipino dish, and this gluten-free version allows everyone to savor its delicious flavors.