Green Chicken Tinola

Green Chicken Tinola

Blended green bell peppers cooked along with the rest of the ingredients made the broth of this recipe green.  Green bell pepper is actually not part of the Tinola equation but experimenting on  it definitely added a little fun.  Of course, this is served warm with a cup of good old rice the Filipino style.   Come on eat your greens.

Ingredients:

• bunch fresh sweet pepper leaves washed and cleaned
• 1 pc.  green papaya peeled, washed and cut into wedges
• 1 green pepper cut into wedges
• ginger cut into strips
• dash of ground pepper
• 1 whole cut up chicken bone in
• 1 pc. knorr chicken bullion cube
• 2 tbs fish sauce
• 1 tbs canola oil
• 2 cups water

1.  In a large pot, heat oil on medium.  Add in ginger, cut up chicken pieces and fish sauce. 
Cook for two minutes.  Add in water and knorr chicken bullion cube.  Simmer until chicken is half-way cooked.  

2.   Add in cut up green papaya and green bell peppers.  Cook until chicken, papaya and green peppers are tender.  Add in fresh sweet pepper leaves.  Spinach can be used as substitute for sweet pepper leaves.  

3.  Scoop out some cooked green peppers from the pot and blend in a blender.   Once blended mix in the pot.  This will turn the broth green.    

4.  Serve warm with steamed rice on the side.  

Our Menu for this month is Green

Beef Nilaga or The Filipino Beef Soup

  My book says go green, buy green, eat green.  I vividly remember my former Relief Society President in my ward in the Philippines.  She is one of those people who will find the natural "cures" first before seeing a doctor.  One Sunday afternoon after church services we we're hanging out having fun just talking.  She has a funny way of sharing her thoughts and ideas that makes me smile in my head every time I think about it. At that time, she was recounting her adventures in finding the natural "remedy" for one to be able to "go".  And so, she said that drinking half a glass of juiced Ampalaya or Bitter melon helped her "go".   Then suddenly as if an "aha" or testimony moment for her, she swung her head and snapped her fingers and shouted with joy "Chlorophyll!".   Excitement and Laughter!  It was such a feel good moment for everyone of us that afternoon.   A cherished simple experience.  Aside from the fact that I miss my troops in the PI,  I am ushering in a series of green veggies that I love to eat starting off with Beef Nilaga or the Filipino Beef Soup.  Ampalaya is a bitter tasting veggie with a wrinkled outer texture which I also like but is reserved for another day and time.   

    

   

    


Ingredients:

• a bunch of baby bokchoy washed and cleaned
• fresh corn in cob leaves removed, washed and cut in half or quartered
• a head of cabbage (optional) cut in wedges
• a piece of sweet onion sliced in wedges
• ground pepper
• beef diced in bite size cubes
• (optional) ginger cut in strips
• a cube of beef Knorr bouillon  
• 2 cups water

1. Wash and clean beef off excess fat. Cut in bite size cubes.  Boil cut up beef in large pot with two cups water.  Skim off or strain fat saving the juice and beef.  
2. In the same pot, re-boil saved juice and beef adding sliced onions, ginger and Knorr bouillon cube. 
3. Add in cut-up corn.  Cook for three minutes.  Add in bokchoy. Cook for two minutes.  Add in cabbage.  Cook for two minutes.  
4. Serve hot by itself or with steamed rice on the side