Chicken Tinola in Ilocano Version

To make Chicken Tinola in Ilocano style, start by cleaning the chicken and preparing the minced garlic, onions, ginger, and tomatoes. Sauté the garlic, onions, and ginger in cooking oil, then add the chicken and cook until golden brown. Incorporate the tomatoes, chicken liver, and water, and let it simmer. Finally, add fish sauce, finger chili, and bitter gourd leaves, simmering for a few more minutes before serving hot with rice.

Yes, Chicken Tinola is suitable for a low-carb diet as it primarily consists of chicken, vegetables, and spices without any high-carb ingredients. You can enjoy this dish while maintaining a low-carb lifestyle, especially if you skip the rice or substitute it with cauliflower rice.

If you can't find bitter gourd leaves, you can substitute them with spinach or kale for a similar texture. While the flavor will differ slightly, these greens will still add a nutritious element to your Chicken Tinola.

To store leftover Chicken Tinola, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the soup's consistency.

Chicken Tinola pairs beautifully with steamed rice, but you can also serve it with a side of pickled vegetables or a fresh salad to balance the flavors. For a more traditional experience, consider serving it with a side of fried plantains.