Tinola is a beloved Filipino chicken soup known for its light, ginger-forward broth and tender vegetables. This version uses chicken thighs for richness, green papaya or chayote for a subtle sweetness, and fresh chili leaves for a peppery finish. It’s a comforting, one-pot meal that comes together in under an hour, perfect for weeknights or when you need a soothing bowl of soup.
Ingredients
- 2 lbs (900 g) chicken thighs, bone-in, skin-on, trimmed of excess fat
- 1 tablespoon (15 ml) canola or vegetable oil
- 1 medium onion, sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tablespoon / 10 g)
- 2-inch (5 cm) piece fresh ginger, peeled and cut into thin strips (about 2 tablespoons / 20 g)
- 6 cups (1.4 L) chicken broth, low-sodium
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 2 cups (300 g) green papaya, peeled, seeded, and cut into 1-inch chunks (or substitute chayote)
- 1 cup (30 g) fresh chili leaves (dahon ng sili) or spinach leaves
- Salt and freshly ground black pepper, to taste
- Optional: 1 long green chili (siling haba), sliced lengthwise for heat
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same pot, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and the onion is translucent.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot, add the fish sauce, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
- Add the green papaya (or chayote) and continue to simmer for another 10 minutes, until the vegetable is tender but still holds its shape.
- Stir in the chili leaves (or spinach) and cook for 2 minutes until wilted. Season with salt and pepper to taste. If you like a bit of heat, add the sliced green chili.
- Remove from heat. Serve hot with steamed rice.
Tips
- Substitutions: If green papaya is unavailable, use chayote (also called sayote) or even unripe papaya. For the chili leaves, you can substitute baby spinach or malunggay (moringa) leaves. Fish sauce adds a distinct umami; if you don’t have it, use soy sauce for a different but still delicious flavor.
- Cutting the papaya: Wear gloves when handling green papaya if your skin is sensitive to its sap. Cut it in half, scoop out the seeds, then peel and slice.
- Do not overcook the greens: Add the chili leaves or spinach at the very end, just until they wilt. Overcooking will make them bitter and mushy.
- Skim the foam: While simmering, skim off any foam or impurities that rise to the surface. This keeps the broth clear and clean-tasting.
Serving Suggestions
Serve tinola hot as a main course with steamed jasmine or garlic rice. It’s also wonderful with a side of patis (fish sauce) and calamansi (or lime) for dipping the chicken. For a heartier meal, add a few boiled potatoes or a handful of rice noodles to the soup.
Variations
- Pork Tinola: Replace chicken with 1 lb (450 g) pork belly or ribs, cut into chunks. Adjust cooking time to ensure the pork is tender, about 30-40 minutes.
- Seafood Tinola: Add 1 lb (450 g) of firm white fish (like cod or tilapia) in the last 10 minutes of cooking instead of chicken. Reduce the initial simmering time to just 10 minutes before adding the fish.
- Spicy Tinola: Add 2-3 bird’s eye chilies (siling labuyo) or a tablespoon of chili paste for a fiery kick.
- Creamy Tinola: Stir in 1 cup (240 ml) of coconut milk at the end for a richer, more indulgent version.
Storage and Reheating
Store leftover tinola in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, simply warm it in a pot over medium heat until bubbling, about 5-7 minutes. You can also microwave individual portions for 2-3 minutes. If the soup has thickened, add a splash of broth or water to loosen it. Freezing is possible for up to 2 months, but note that the texture of the papaya may soften further upon thawing.
Frequently Asked Questions
What is tinola usually made of? The classic tinola is made with chicken, green papaya or chayote, chili leaves, ginger, onion, and garlic, all simmered in a light broth seasoned with fish sauce.
Can I use chicken breast instead of thighs? Yes, but chicken breast cooks faster and can dry out. If using breast, add it in the last 15 minutes of cooking and check for doneness at 165°F (74°C) with a food thermometer.
What can I substitute for chili leaves? Spinach, malunggay (moringa), or even bok choy are excellent substitutes. They all add a similar green, slightly earthy flavor.
Is tinola supposed to be oily? Traditional tinola has a thin layer of oil from the chicken skin. If you prefer a lighter soup, you can remove the skin before cooking or skim the fat after simmering.
Can I make tinola in a pressure cooker? Absolutely. Sauté the aromatics and chicken in the pressure cooker, then add the broth and papaya. Cook on high pressure for 10 minutes, then quick-release. Stir in the greens and serve.
Why is my tinola broth cloudy? A cloudy broth can result from boiling too vigorously or not skimming the foam. Keep the soup at a gentle simmer and skim as needed for a clearer broth.
Related
- Pakora Masala Recipe for Crispy Fritters
- Pakora Mix Ingredients: Easy Homemade Batter
- Pakora Batter Recipe (Crispy & Easy)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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