Tinola in Tagalog or Cebuano, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or "kamunggay" (in Cebuano), instead of pepper leaves.However, an all-vegetable broth in Cebu with 'kamunggay' in prominence is called "utan kamunggay" or "utan bisayâ".
Tinola was invented in the late 19th century. The dish was also referenced in José Rizal's first novel, Noli Me Tangere.

Chicken Tinola

Ingredients

• 1 kilo whole chicken (cut into parts or choice cuts of breast, thighs of wings).
• 2 1/2 cups young papaya or sayote
• 1/2 cup dahon ng sili
• 5 cups water
• 2 tablespoons ginger (roughly chopped)
• 1/2 head garlic (minced)
• 1 medium onion (diced)
• 3 tablespoons oil
• 2 tablespoons patis
• pinch of salt and pepper

Procedure

1. In a casserole, heat oil and saute' garlic, onion and ginger.
2. Add the chicken and water.
3. Bring to a boil and lower fire, let simmer until chicken is cooked.
4. Pour in patis, salt and pepper to taste.
5. Add in papaya or sayote, allow to cook.
6. When ready to serve, put in dahon ng sili.
7. Serve hot.