Paella Tinola Recipe

Name: Paella Tinola Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Asian
Ingredients: 1/2 cup canola oil; 2 pcs medium red onion, chopped; 6 cloves garlic, chopped; 1 3 - inch pc. ginger, sliced thinly; 1 kg. whole chicken, cut into serving pcs.; 2 tbsp fish sauce; 2 cups rice (dinorado or bomba); 3 cups water or as needed (you may also use rice washing); 2 -3 pcs Knorr Chicken Cubes; 1 pc. small green papaya, cut into wedges; 1/2 cup sili or malunggay leaves

This dish combines the rich flavor of chicken infused with fresh flavors of ginger and garlic cooked in a Spanish-style paella dish.

40 MINS

Cooking Time
Easy

Difficulty
20 MINS

Prep Time
4 People

Serves

1/2 cup canola oil
2 pcs medium red onion, chopped
6 cloves garlic, chopped
1 3 - inch pc. ginger, sliced thinly
1 kg. whole chicken, cut into serving pcs.
2 tbsp fish sauce
2 cups rice (dinorado or bomba)
3 cups water or as needed (you may also use rice washing)
2 -3 pcs Knorr Chicken Cubes
1 pc. small green papaya, cut into wedges
1/2 cup sili or malunggay leaves

Set your paellera pan into medium high heat and brush it with a little oil. Drop in the onions, garlic and half of the ginger and sauté slowly for about 2 minutes or until you can smell the lovely aroma of the thoroughly cooked vegetables.
Sprinkle patis over the chicken then massage well to coat the meat. Add this to the hot paellera and cook until the chicken is light brown in color.
Add the rice and let is sauté with the chicken. To make sure that your paella won’t come out soggy or mushy, ensure that the rice that you have added is being fully coated with the hot oil as you continue stirring and sautéing it.
Next, prepare the broth liquid by boiling 5 cups of water with 2 pieces of Knorr Chicken Cubes. Allow this to cool down before measuring and using the right amount of liquid for your paella. Pour in the chicken broth and allow this to boil before adding half of the ginger. Give this a good stir. This method will allow your rice to be cooked al dente.
Monitor the heat so the entire pan cooks evenly. You know that you have cooked a good paella when a crust is formed at the bottom (this is called “socarrat.”)
Paella is not complete without those lovely and delicious toppings. Spread the rice evenly as they are cooked and then arrange the chicken pieces, papaya and sili leaves on top. Bring the broth to a boil then lower the heat.
To fully cook the paella, it is best to cover the pan with aluminium foil and continue to cook for about 15-20 minutes over low-medium heat. Your family will surely be delighted and will definitely thank you for it when they see something as fancy as this being prepared for them with love.