I know, it's April. But this version of tinola is so comforting and rich, it can be served all year long.  

my wintery version is truly an "influence" recipe.  tinola is traditionally chicken and papaya simmered in a broth of pepper leaves and ginger.  in Guam, i often would hear the word kadu often thrown around and when someone assured me that i would not be able to resist chicken kadu, i had to indulge although i never heard of it.  i immediately thought it was a watered down version of tinola.  then others continued to educate me on the many nuances of kadu in chamorro cuisine.  while many versions exist, there is not just one way to make kadu. it seems to be the quintessential comfort food of choice for chamorros: that memory of their nana simmering a heaping bowl of meat and veggies in a clear broth.  i ultimately deduced that filipinos' familiar nilaga, pesa, and tinola were equivalent to the spectrum of kadu that could be prepared. 

and most especially on a "cold" rainy day back home, kadu was was the cowbell to get everyone to the table.  

so there you have it - this version has kernels of sweet corn and coconut milk added to the broth to give it a very earthy richness.

ingredrients:

minced garlic, onion, ginger

Fish sauce

bone-in chicken of your choice 

chayote

Spinach

Corn

Coconut milk

1. Sautée garlic, onion, ginger in fish sauce until transparent.

2. Add chicken until browned.

3. Pour enough water to cover the meat.

4. Add chayote and cook while covered until the chicken is cooked through.

5.skim the fat from the broth and add 1 can of coconut milk and the spinach and corn (it's ok to use frozen spinach and corn)

6. Bring to boil uncovered until aeromatic.

Absolutely enjoyable with tons of rice!