Growing up, I was lucky enough to have parents who raised me on authentic Filipino food. From eating tapsilog, bulalo, lumpia, pancit, giniling, and so much more, their cooking was the reason why I was so experimental with food when I was younger. It was always surprising to the adults around me when my brother and I would willingly eat vegetables, or if I would gladly take a bite of something that was notoriously suited for an adult palate. However, there was one food in particular that would make me draw the line: Chicken Tinola.