Tinolang Manok (Chicken Tinola)
Warm, comforting, and full of flavor, tinolang manok is a classic chicken soup that brings the heart of Filipino cuisine to your table. Tender chicken pieces simmered in a fragrant broth of ginger, garlic, and fish sauce, complemented by the freshness of green papaya and leafy malunggay, make this dish the ultimate comfort food. Whether you're craving a nourishing meal on a rainy day or serving it to loved ones during special gatherings, this easy-to-follow recipe brings the rich, aromatic flavours of the Philippines straight to your kitchen. Perfectly balanced and deeply satisfying, Filipino chicken tinola is a taste of home in every spoonful!
Ingredients
- 2 lbs. chicken cut into serving pieces (wings, drummettes, drumsticks, etc.)
- 1 unripe (green) papaya wedged
- 1 cup malunggay leaves
- 3 thumbs ginger julienne
- 4 cloves garlic crushed and chopped
- 1 piece onion sliced
- 6 cups water
- 3 tablespoons olive oil extra virgin
- 2 tablespoons fish sauce
- salt and pepper to taste
Instructions
- In a pot over medium heat, heat the oil.
- Add onion and ginger, and sauté for about 2 minutes.
- When the onion starts to get soft, add garlic and sauté for 2 minutes.
- Add the chicken. Let the chicken cook, stirring occasionally, for 5 minutes or until it turns light brown.
- Add fish sauce. Let the chicken cook, stirring occasionally, for another 2 minutes.
- Add water, and bring to a boil. Skim any scum that floats to the top.
- Lower the heat to a simmer. Cover the pot and simmer for 30 minutes or until the chicken is cooked through.
- Add papaya and simmer for about 5 minutes or until tender yet crisp.
- Season with pepper to taste.
- Add malunggay leaves and push down into the broth. Simmer for 2 minutes or until just wilted.
- Turn the heat off.
- Transfer the dish into a serving bowl.
- Serve and enjoy!
Notes
- Chayote, also known as mirliton or vegetable pear, can be an excellent alternative to green papaya in dishes like tinola. While green papaya is traditionally used for its mild sweetness and firm, slightly fibrous texture, chayote offers a similar crunch and subtle flavor, making it a suitable substitute. Both payaya and chayote absorb the flavours of the broth while providing a slight crunch, balancing the softness of the chicken and broth. Additionally, like green papaya, chayote is low in calories and packed with nutrients. It's high in fiber, vitamin C, and antioxidants, which support digestion, immunity, and overall health.
- When malunggay (moringa) leaves are not readily available, you may use spinach leaves instead. While both leafy greens offer their own distinct qualities, spinach is a good alternative that still complements the flavours of the dish. Spinach, like malunggay, is a nutrient-dense green. It’s packed with vitamins A, C, and K, as well as iron, calcium, and antioxidants. While malunggay is higher in certain nutrients like vitamin A and calcium, spinach still provides significant health benefits, making it a good option in terms of nutrition. Because spinach lacks the slight bitterness of malunggay, you may want to enhance the overall flavor of the dish by adjusting the seasonings slightly. Adding a bit more ginger or a dash of fish sauce can help elevate the broth to make up for the milder taste of the spinach.