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Chicken Tinola

Prep 15 min
Cook 45 min
Servings 6
Difficulty Easy
Recipe by Nanay Rosa |

Chicken Tinola

Classic Filipino Ginger Chicken Soup

Prep Time 15 min
Cook Time 45 min
Servings 6
Difficulty Easy
Chicken Tinola

About This Recipe

Tinola is one of the most beloved Filipino soups, known for its light, clear broth infused with the warm, soothing flavor of ginger. This simple yet deeply satisfying dish features chicken simmered with green papaya (or chayote) and finished with fresh chili pepper leaves or malunggay (moringa). It's considered one of the healthiest Filipino dishes, traditionally served to new mothers and anyone feeling under the weather.

The key to great tinola lies in the quality of your chicken and the generous amount of ginger. Many Filipinos prefer using native chicken (manok bisaya) for its firmer texture and richer flavor, though any good quality chicken will work beautifully.

Ingredients

  • 2 lbs chicken, cut into serving pieces
  • 1 medium green papaya, peeled and sliced
  • 1 cup chili pepper leaves or malunggay
  • 1 thumb-sized ginger, sliced
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 2 tbsp fish sauce (patis)
  • 6 cups water or chicken broth
  • 2 tbsp cooking oil
  • Salt and pepper to taste

Instructions

  1. 1

    Sauté Aromatics

    Heat oil in a large pot over medium heat. Sauté ginger until fragrant, about 2 minutes. Add onion and garlic, cook until softened and slightly golden.

  2. 2

    Brown the Chicken

    Add chicken pieces to the pot. Cook for 5-7 minutes, turning occasionally, until lightly browned on all sides. This step builds flavor in the broth.

  3. 3

    Add Liquid and Simmer

    Pour in water or chicken broth and fish sauce. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25-30 minutes until chicken is cooked through.

  4. 4

    Add Papaya

    Add green papaya slices. Continue simmering for 5-7 minutes until papaya is tender but not mushy. Season with salt and pepper to taste.

  5. 5

    Finish with Leaves

    Turn off heat and add chili pepper leaves or malunggay. Let the residual heat wilt the leaves. Serve hot with steamed rice and fish sauce with calamansi on the side.

Tips & Variations

Malunggay Option

Substitute chili leaves with malunggay (moringa) for added health benefits and a slightly different flavor.

Chayote Variation

Use chayote (sayote) instead of green papaya for a slightly different texture. Both are traditional and delicious.

Fish Tinola

Try making Tinolang Isda using fish like bangus or tilapia for a lighter, equally tasty version.