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.