One of my favorites from my childhood days that up to now remains, and I am passing on to my children, is chicken tinola.
While in PI, our basic way to cook it is with veggie-combinations as either green papaya+malunggay leaves or sayote+dahon ng sili. A later variation that my mother came up with is using canned or fresh sweet corn plus young leaves of ampalaya.
Here in my place, I have not seen green raw papaya (my husband previously bought one that was manibalang and very sweet for tinola). Also no sayote. As usual, I have to make do with what is available and is now familiar to me. My recipe page also features a dish (poached chicken with Mozarella cheese) that I came up with exclusively for my husband (it's quite exasperating, but challenging nonetheless, to always think of a dish that will satisfy him without sacrificing my own and my kids' preferences), since he is not used to soupy dishes.
So I offer here a possible solution for those in the same predicament as I am in (lucky you if your husband is as open to new dishes as you are!).
"Kusina" = Kitchen; "Manang" = older sister
A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!