Chicken Tinola is the Filipino counterpart to the classic chicken soup, providing the same comforting warmth and a taste of home. It's a simple yet flavorful soup that, when prepared right, becomes so delicious and satisfying.
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What is Chicken Tinola?
Chicken Tinola, or tinolang manok, is a classic Filipino chicken soup recipe with tender chicken cuts, slices of green papaya, and leafy greens-typically chili pepper leaves and malunggay or moringa leaves.
The soup has a clear broth with a generous amount of ginger, which imparts a distinctive flavor and soothing quality to the dish. Lemongrass is sometimes included for a burst of citrusy zest. Tinola has become a simple comfort food in many Filipino households.
Ingredients you'll need
Notes and substitutions
- Chicken: Feel free to use any bone-in chicken cut you prefer. The bones help add flavor to the broth. If you choose to use chicken breast, cut the pieces larger to prevent them from overcooking and drying out.
- Green papaya: Chayote squash is a good substitute and will yield a similar texture and mild taste. You can also add other vegetables like corn or upo (bottle gourd) for variety.
- Chili pepper leaves (dahon ng sili): Traditional in Tinola, these are often found frozen in Asian supermarkets. Spinach, malunggay leaves, and bok choy are excellent alternatives.
How to make this recipe
Step 1: Prepare the chicken
Cut the chicken into smaller pieces, if desired, and trim off any excess fat. Season well with salt, pepper, and a tablespoon of fish sauce. Set aside to marinate while you prepare the other ingredients.
Step 2: Lightly sear the chicken
In a Dutch oven or a heavy-bottomed pot, heat a bit of oil over medium-high heat.
Add the chicken pieces and lightly sear them on all sides.
Be sure to sear them lightly as to not cloud the broth. Remove the chicken from the pot and set it aside.
PRO TIP: Though Tinola is known for its clear broth, giving the chicken a light sear can enhance its flavor. This step also renders some fat from the skin, which infuses the broth with more richness, creating a more complex base.
Step 3: Sauté the aromatics
Reduce the heat to medium and sauté the ginger until lightly browned. Add the garlic and onion, sautéing until the onions are translucent and softened.
Step 4: Add chicken and simmer
Add the chicken base and lemongrass, if using. Return the chicken and pour about 6 cups of water. Stir together, making sure to scrape up any browned bits (fond) from the bottom of the pot.
Bring it to a boil over medium-high heat. Reduce to medium heat, then cover and simmer for about 30 minutes until the chicken is tender.
Step 5: Add the green papaya
Add the chunks of green papaya and a whole chili pepper, if using. Let it cook for another 10-15 minutes or until the papaya is soft but still holds its shape.
Note: If you notice a significant amount of sap on the green papaya, rinse them some more under cold water.
Step 6: Add the pepper leaves
Taste the broth, adding more fish sauce and pepper if needed. Add the pepper leaves, then turn off the heat. The leaves will cook in the residual heat.
Ladle your Chicken Tinola into bowls and enjoy with steamed white rice. Serve with a side of fish sauce, calamansi or lemon, and chilies on the side for those who want an extra kick of flavor.
Recipe FAQs
Chayote squash is a common substitute for green papaya. You could also use carrots, potatoes, or upo (bottle gourd), although the flavor profile will change slightly.
Yes! If you don't have chili pepper leaves, you can use spinach, bok choy, or malunggay (moringa) leaves as alternatives.
Searing the chicken is not traditional for Tinola as it is a clear soup, but lightly browning the chicken can add depth to the broth. Just make sure it's done lightly to keep the broth clear.
Explore other Filipino soups
- Sinigang: A tangy tamarind soup, often cooked with pork, shrimp, or fish, and vegetables like taro, radishes, and water spinach.
- Tinolang Halaan: A light soup made with clams, ginger, green papaya or sayote, and leafy greens.
- Nilaga: A hearty, clear broth soup typically made with beef or pork, potatoes, saba bananas, and bok choy.
- Bulalo: Beef soup with beef shank and bone marrow, simmered for hours to create a flavorful broth, cooked with corn, cabbage, and yardlong beans.
- Arroz Caldo: Filipino-style congee with chicken and rice, generously flavored with ginger, and garnished with scallions, fried garlic, hard-boiled eggs, and a squeeze of calamansi.
- La Paz Batchoy: Egg noodle soup with a robust broth, then topped with pork organs, crushed chicharon, chicken, and sometimes with a raw egg added just before serving.
- Molo Soup: A wonton soup, known as Pancit Molo, with pork and shrimp dumplings in chicken broth, garnished with shredded chicken and green onions.
- Almondigas: A soup with ground pork meatballs and misua (thin wheat vermicelli noodles) in a clear broth, often cooked with patola (sponge gourd).
- Pancit Lomi: A rich and hearty soup with thick noodles and an assortment of proteins in a broth thickened with cornstarch and beaten eggs.
- Sopas: A Filipino-style creamy macaroni soup with shredded chicken, vegetables, and hotdogs.
Other chicken recipes you may like
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📖 Recipe
Chicken Tinola
Equipment
- Dutch oven or a heavy-bottomed pot
Ingredients
- 2 pounds chicken cuts bone-in; see note
- 1 tablespoon fish sauce more to taste
- ½ cup julinned ginger
- 6 cloves garlic peeled and minced
- 1 medium onion finely chopped
- 1 teaspoon chicken base sub: 1 bouillon cube
- 1 pound green papaya peeled and cut into large chunks; see note
- Green or red chili pepper whole (optional)
- A handful of chili pepper leaves (dahon ng sili) thawed and drained, if frozen; see note
- 1 stalk lemongrass whacked (optional)
- 6 cups water more as needed
- Neutral oil for searing and sauteing
- Salt and ground black pepper to taste
Instructions
- Cut the chicken into smaller pieces, if desired. Trim off any excess fat. Season well with salt, pepper, and a tablespoon of fish sauce. Set aside.
- Heat about 1 tablespoon of oil over medium-high heat. Lightly sear the chicken, then set it aside.
- Reduce the heat to medium and sauté the ginger until lightly browned. Sauté the garlic and onions until softened.
- Return the chicken to the pot and pour about 6 cups of water. Add the chicken base and the lemongrass, if using. Stir together, making sure to scrape up any browned bits from the bottom.Bring it to a boil over medium-high heat. Reduce to medium heat, then cover and simmer for about 30 minutes until the chicken is tender.
- Add the green papaya and a whole chili pepper, if using. Cook for another 10-15 minutes or until soft but still holds its shape.Note: If you notice a significant amount of sap on the green papaya, rinse them some more under cold water.
- Taste the broth, adding more fish sauce and pepper if needed. Add the chili leaves, then turn off the heat. The leaves will cook in the residual heat.
- Ladle into bowls and enjoy with steamed white rice. Serve with a side of fish sauce, calamansi or lemon, and chilies on the side.
Notes
- Chicken: Use your preferred bone-in chicken cut. If using chicken breast, cut it larger to prevent overcooking. For a leaner option, use skinless chicken thighs.
- Green papaya: Chayote squash is a good substitute and will yield a similar texture and mild taste. You can also add other vegetables like corn to the soup for variety.
- Chili pepper leaves: Traditional in Tinola, these are often found frozen in Asian supermarkets. Spinach, malunggay leaves, and bok choy are excellent alternatives.
Kristine says
I like how you sear the tinola lightly. Most recipes don’t do that. I will give it a try tonight. Thanks so much.
Nora Reyes says
Hi Kristine, I'm so glad you noticed the searing part—it really helps to lock in the flavors. I'd love to hear how it turns out for you. Happy cooking!