Buko pandan tinolang manok

Tinolang manok is a common dish made of boiled chicken, green papaya, chili leaves, ginger, garlic, onion, peppercorn and patis. I gave my version of tinola a slight modification by adding buko and its juice and pandan leaves to add more aroma and to enhance the flavor of the broth. At first,I was a bit hesitant to add buko in it, but then I thought, " why not? pwede naman siguro." The pureed buko gave a slight creaminess to the broth. Now it is more appealing not just to the taste but also to the smell.

INGREDIENTS:

3 Tbsp. oil

4 cloves garlic, minced

1 pc. onion, minced

1 1/2 inch ginger, sliced

1 kl. chicken, cut into pieces

1/2 tsp. black peppercorn

2 cups water

1 medium green papaya, peeled, seeded, and cut into 1" wedges

1 bunch sili leaves

5 pcs. pandan leaves

1 pc. buko (coconut meat), pureed

buko juice

patis and salt, to taste

DIRECTION:

1. Sautee ginger, onion and garlic in oil. Add in the chicken pieces.

2. Season with patis and peppercorn.

3. Add buko juice, water, and pandan leaves.

4. Once the broth is boiling, add in the pureed buko.

5. When chicken is cooked, add the papaya and simmer for a few minutes.

6. Season according to your taste.

7. Turn off the heat and lastly, add in the chili leaves.

Add pureed buko in tinola.