Back to Recipes
Chicken Tinola
Chicken Tinola is a comforting Filipino soup made with tender chicken simmered in a flavorful ginger broth with green papaya (or chayote) and fresh leafy greens. Light yet satisfying, this nutritious dish is a staple in many Filipino homes and is perfect for family meals or chilly, rainy days.
Prep time15 min
Cook time40 min
Total time55 min
Serves4-6 person
Ingredients
1 kg chicken, cut into serving pieces
2 tablespoons cooking oil
1 medium onion, sliced
4 cloves garlic, minced
2-inch piece ginger, sliced into thin strips
2 tablespoons fish sauce (patis)
6 cups water or chicken broth
1 medium green papaya, peeled and sliced into wedges (or 2 chayotes, sliced)
2 cups chili leaves or malunggay leaves
2 pieces long green chili (optional)
1 teaspoon ground black pepper
Salt to taste (optional)
Directions
- Heat the cooking oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant and the onion becomes translucent.
- Add the chicken pieces and cook for 5–7 minutes, stirring occasionally until lightly browned.
- Pour in the fish sauce and cook for 1 minute to enhance the flavor.
- Add the water or chicken broth. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the chicken is tender.
- Add the sliced green papaya (or chayote) and long green chili, if using. Continue simmering for 8–10 minutes, or until the vegetables are tender.
- Stir in the chili leaves or malunggay leaves and cook for 1–2 minutes until just wilted.
- Season with ground black pepper and adjust with salt if needed. Serve hot with steamed rice and enjoy.