Chicken Tinola
Chicken Tinola is a soothing Filipino soup made with chicken pieces simmered in a fragrant broth of ginger, garlic, and onion. Green papaya or chayote adds a mild sweetness, while malunggay or spinach contributes freshness and nutrition. Fish sauce seasons the broth and enhances its savory depth. The result is a light yet satisfying dish that is both healthy and flavorful. Served with hot rice, Chicken Tinola is a comforting meal enjoyed year-round. It is easy to prepare and ideal for family dinners.
Ingredients
- 2 pounds bone-in chicken pieces
- 1 tablespoon cooking oil
- 1 medium onion, sliced
- 6 cloves garlic, minced
- 3 tablespoons fresh ginger, sliced into thin strips
- 2 tablespoons fish sauce
- 6 cups water or chicken broth
- 2 cups green papaya or chayote, peeled and sliced
- 2 cups malunggay leaves, spinach, or bok choy
- 1 teaspoon ground black pepper
- Salt to taste
Instructions
- Sauté Aromatics:Heat oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
- Brown the Chicken:Add chicken pieces and cook until lightly browned.
- Season:Stir in fish sauce and cook for 1–2 minutes
- Simmer:Pour in water or broth. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add Vegetables:Add green papaya or chayote and cook until tender, about 8–10 minutes.
- Add Greens:Stir in malunggay leaves and cook for 1–2 minutes.
- Final Seasoning:Add black pepper and salt to taste.
- Serve hot with steamed rice.
Notes
- Bone-in chicken creates a richer broth.
- Fresh ginger is essential for authentic flavor.
- Green papaya is traditional, while chayote is a common substitute.
- Fish sauce adds savory depth.
- Malunggay leaves are highly nutritious.
- Avoid overcooking the greens.
- The broth should remain light and clear.
- Best served immediately while hot.