Chicken tinola (or tinolang manok) is a classic Filipino chicken soup made with green papaya and leafy greens like chili pepper leaves or malunggay.
It has a clear broth with plenty of ginger, which gives tinola its signature flavor.
It's simple, delicious, and so easy to make.
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Ingredients You'll Need
Notes and Substitutions
- Chicken: Use any bone-in chicken cut you like. The bones add more flavor to the broth. If using chicken breast, cut it into larger pieces so it stays juicy.
- Green papaya: Chayote is the best substitute. It has a similar mild taste and texture. You can also add corn or upo (bottle gourd) for variety.
- Chili pepper leaves: Dahon ng sili is traditional and usually sold frozen in Asian supermarkets. You can also use malunggay, spinach, or bok choy.
How to Make Chicken Tinola (Step-by-Step)
Step 1: Prepare the chicken
Cut 2 pounds chicken into serving pieces and trim excess fat.
Season well with salt, pepper, and fish sauce, then set aside.
Step 2: Lightly sear the chicken
Heat a little oil in a heavy-bottomed pot over medium-high heat.
Add the chicken and lightly sear on all sides. Don't brown it too much so the broth stays clear. Transfer and set aside.
Step 3: Sauté the aromatics
Reduce the heat to medium.
Sauté ½ cup julinned ginger until lightly browned.
Add 6 garlic cloves (minced) and 1 medium onion (chopped).
Cook until softened and fragrant.
Step 4: Simmer the chicken
Add 1 teaspoon chicken base (or bouillon) and 1 stalk lemongrass, if using.
Add the chicken and pour in about 6 cups of water.
Scrape up any browned bits from the bottom, then bring to a boil.
Cover and simmer for 30 minutes, or until the chicken is tender. Add more water as needed.
Step 5: Add the green papaya
Add 1 pound green papaya (cut into large chunks) and a whole chili pepper, if using.
Simmer for 10 to 15 minutes, or until the papaya is tender.
If the papaya has a lot of sap, rinse it well under cold water before adding.
Step 6: Add the chili pepper leaves
Taste and add more fish sauce or pepper as needed.
Add the chili pepper leaves, then turn off the heat.
Serve your chicken tinola with fish sauce, calamansi, and chilies on the side, if you like.
Recipe FAQs
Chicken tinola, or tinolang manok, is a Filipino chicken soup with ginger broth, green papaya, and leafy greens.
Chayote is the best substitute. It has a similar mild taste and texture.
Yes, but cut it into larger pieces and avoid overcooking so it stays tender.
More Filipino Soups
- Sinigang: Tangy tamarind soup with pork, shrimp, or fish.
- Tinolang halaan: Light clam soup with ginger, green papaya, and greens.
- Nilaga: Clear broth soup with beef or pork, vegetables, and saba bananas.
- Bulalo: Beef shank and bone marrow soup with vegetables.
- Arroz caldo: Chicken rice porridge with ginger.
- La Paz batchoy: Noodle soup with pork, chicharon, and a rich broth.
- Molo soup: Wonton soup with pork and shrimp dumplings in chicken broth.
- Almondigas: Meatball soup with misua noodles and patola.
- Pancit lomi: Thick noodle soup with meat, eggs, and a thick broth.
- Sopas: Creamy macaroni soup with chicken, vegetables, and hotdogs.
Other Chicken Recipes You May Like
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📖 Recipe
Chicken Tinola Recipe (Tinolang Manok)
Equipment
- Heavy-bottomed pot
Ingredients
- 2 pounds chicken cuts bone-in
- ½ cup julinned ginger
- 6 garlic cloves minced
- 1 medium onion chopped
- 1 teaspoon chicken base (or 1 bouillon cube)
- 1 stalk lemongrass smashed
- 1 pound green papaya cut into large chunks
- 1 whole green or red chili pepper (optional)
- Chili pepper leaves
- 6 cups water
- Fish sauce to taste
- Salt and pepper to taste
- Neutral oil
Instructions
- Trim excess fat from the chicken. Season with fish sauce, salt, and pepper.
- Lightly sear in oil, then set aside.
- Sauté ginger, garlic, and onion until fragrant.
- Add chicken, water, chicken base, and lemongrass. Simmer 30 minutes, adding more water as needed.
- Add papaya and chili; cook until tender.
- Add greens, then turn off heat.
Notes
- Chicken: Use any bone-in cut for more flavorful broth. Cut chicken breast larger so it stays juicy.
- Green papaya: Chayote is the best substitute. You can also add corn or upo.
- Chili pepper leaves: Use dahon ng sili, malunggay, spinach, or bok choy.
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!