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    Home » Chicken Recipes

    Chicken Tinola Recipe

    Published: Nov 5, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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.

    Chicken Tinola in a bowl.
    Jump to:
    • What is Chicken Tinola?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore other Filipino soups
    • Other chicken recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Chicken Tinola
    Salt, pepper, water, and oil are not in the picture.

    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.

    Adding fish sauce to the seasoned chicken pieces.

    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.

    Lightly searing the chicken in the pot.

    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.

    Sauteing aromatics in the pot.

    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.

    Adding water to the chicken in the pot.

    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.

    Adding the green papaya to the mixture in the pot.

    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.

    Cooking Chicken Tinola in the pot.

    Recipe FAQs

    What if I can't find green papaya?

    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.

    Can I make Chicken Tinola without chili pepper leaves?

    Yes! If you don't have chili pepper leaves, you can use spinach, bok choy, or malunggay (moringa) leaves as alternatives.

    Is it necessary to sear the chicken for Tinola?

    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.
    • 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

    • Chicken Afritada on a plate.
      Chicken Afritada
    • Filipino Chicken Curry on a plate.
      Filipino Chicken Curry Recipe
    • Filipino Fried Chicken on a plate.
      Filipino Fried Chicken Recipe
    • Chicken Caldareta
      Chicken Caldereta Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Chicken Tinola in a bowl.

    Chicken Tinola

    This Chicken Tinola recipe has tender pieces of chicken, green papaya, and chili pepper leaves in a ginger-flavored broth.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6
    Calories: 240kcal
    Author: Nora Rey
    Cost: $10-$12

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 240kcalCarbohydrates: 13gProtein: 15gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 80mgSodium: 408mgPotassium: 412mgFiber: 2gSugar: 7gVitamin A: 799IUVitamin C: 49mgCalcium: 44mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Kristine

      November 06, 2023 at 8:52 am

      5 stars
      I like how you sear the tinola lightly. Most recipes don’t do that. I will give it a try tonight. Thanks so much.

      Reply
      • Nora Reyes

        November 08, 2023 at 11:32 pm

        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!

        Reply
    5 from 1 vote

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