myFresha-licious: Native Chicken Tinola

Native Chicken Tinola

We lost three kawitans (roosters) to a cock fight yesterday.  They belong to the flock of native chickens that my parents are keeping in our backyard.    They are raising hens, their brood of chicks, a few young cocks, and and an alpha male.  Oh, the cock fight?  I’m not talking about the gambling involving cocks fighting in an arena. I’m talking about the alpha male who is imposing his dominance and control of the reins.  He knocked all three young kawitans (roosters) dead in one day and this morning Pappy is trying get him off the remaining two.  The alpha rooster is more than twice as large as the young roosters he killed but he was already old and I think he won’t stop going after the remaining roosters to make sure he’s still on top of the flock.  It’s in the nature of animals I believe.  They claim their own territories and the best always is in charge.

So there, we feasted on native chickens.  No thanks to the alpha rooster 🙂

Some households in Tabuk still raise native chicken, as it is easy and less complicated as compared to raising “broilers”.  My parents usually feed them twice a day with rice grains and most of the day the chickens will go around the backyard scouring the grounds for insects and worms for food.  I’m not sure what breed of “native chickens” my parents are raising.  All I can say is that the meat is really delicious.  Its meat is tougher as compared to the regular chicken we buy from the market so it requires longer cooking time.  The taste is also stronger, more gamey, as compared to broilers.  Broilers are bred for food so the feeds that are used to feed them contains growth hormones so that they grow and mature faster than usual.  It takes months for chicken to reach their maturity.  That’s 4 months if I am not mistaken.  If I did, please correct me. Native chicken reach their maturity through the normal process, that may be is the reason why their meat are tastier.  Also, the meat of native chickens have lesser fat as compared to “broiler” and they are more nutritious.

Pappy slaughtered all three kawitans  and he used the meat from one to cook this tinola.  And this is his recipe.  This is an Ilocano way of cooking tinola using native chicken by the way. As for the rest of the kawitan’s meat, my brother-in-law used them to cook adobo.   The recipe for the native chicken adobo will be posted later on. 

It’s a rooster indeed!  See its balls? 🙂


Native chicken, cut into serving portions – 1 whole
   (liver, lungs, other innards included)
Sayote, diced
Ginger, diced and crushed – 2 thumb size
Garlic, crushed – 10 cloves
Red onions, diced – 2 medium
Bagoong Patis
Black Peppercorns –  1 tsp
Salt and ground black pepper to taste 

Water- 5 cups or more

*  you can also add marunggay  (moringga) leaves.

Cooking Procedure:

1.  In a non-stick pot, stir-fry the chicken in its own fat with the garlic, onions, and ginger but do not allow the chicken to turn brown.  
2.  Pour water on it, cover the pot, and bring to a boil under high fire.  
3. Reduce the fire to medium-low and  season with the bagoong patis, ajinomoto, and peppercorns.  Let the chicken soup simmer for at least 1 1/2 hours or until the chicken meat are tender.  Stir Occassionally
4.  Correct the taste by adding more salt.  Add the sayote and let the mixture simmer until the veggies are cooked.

Serve it with rice. 

 © Fresha-licious (11October2012)