Chicken Tinola from Philippines

An easy one pot dish that leaves your mouth feeling fresh, Chicken Tinola is a classic Filipino dish.  This is my take on the dish as some of the traditional Filipino ingredients aren't easily obtainable so I've substituted them with similar.  The traditional recipe uses papaya.  This is enough to feed 2 people and you have have it with rice or without.

2 chicken breast fillets
4 garlic cloves finely chopped
1 chili finely chopped
1/2 cup sherry
1 onion thinly sliced
1 thumb-sized piece of ginger cut into thin sticks
6 kale or spinach leaves
2 tablespoons soy sauce
2 cups water
1 mango cubed
2 tablespoons oil
Put the oil in a pot, add the onions, garlic, chili and ginger and cook until the onion gets translucent.  Add in the chicken breasts cut into cubes and cook them until a little browned.  Pour in the soy sauce and sherry along with the water.  Let it cook until about half of the liquid is reduced.  Add in the chopped kale leaves and mango cubes and let it simmer until the kale leaves are soft.  Serve in a bowl as a delicious chicken stew.
Cindy Vine is a South African currently living in Ukraine.  She's the author of Hush Baby, Not Telling, Defective, The Case of Billy B and C U @ 8.  All her books are available on Amazon in both Kindle and print formats.