Chicken Tinola Recipe (Tinolang Manok)
Classic Filipino chicken soup with ginger, green papaya, and leafy greens.
Servings 6
Calories 240kcal
Cost $10-$12
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.
Nutrition
Calories: 240kcal | Carbohydrates: 13g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 408mg | Potassium: 412mg | Fiber: 2g | Sugar: 7g | Vitamin A: 799IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 1mg