Chicken Tinola

One of my closest friends is Filipina (or Pinay, if you’re hip to the whole Filipino thing), and I love it when she cooks up a storm of Philippines delicacies — mostly because lumpia and Spam make my heart sing.  She taught me how to make one of her favorite dishes, tinola, a chicken soup that’s traditionally served over white rice (or cauliflower rice, in my case).  This recipe is 100% authentic (according to her mom) and 100% on point (according to me).

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CHICKEN TINOLA

1 whole chicken; cut into pieces (or 2.5 lbs. bone-in, skin-on chicken pieces)

2 tbl. coconut oil

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Sloppy Po’s

We’ve all heard of Sloppy Joe’s — beefy, tomato-y goodness slopped on soft roll that pleases parents and kids alike.  May I present to you Sloppy “Po’s” — clean, nastiness-free Sloppy Joe’s on roasted portobellos instead of buns!  Beats the hell out of any Manwich I’ve ever had.

Sloppy Pos

SLOPPY PO’S

1 tbl. coconut oil

1 red bell pepper; seeded & diced

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