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).
CHICKEN TINOLA
1 whole chicken; cut into pieces (or 2.5 lbs. bone-in, skin-on chicken pieces)
2 tbl. coconut oil
