Tinola is a beloved Filipino chicken soup made with ginger, garlic, green papaya or chayote, and fresh chili leaves. It’s a comforting, aromatic dish that’s both light and satisfying, often served with steamed rice. This recipe focuses on the nutrition facts, showing you how to make a healthier version without sacrificing flavor.
Ingredients
- 2 lbs (900 g) bone-in chicken pieces (thighs and drumsticks), skin removed
- 1 tbsp (15 ml) canola oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, peeled and cut into thin strips
- 6 cups (1.4 L) low-sodium chicken broth
- 2 cups (300 g) green papaya or chayote, peeled, seeded, and cut into 1-inch chunks
- 2 cups (60 g) fresh chili leaves (or spinach as substitute)
- 2 tbsp (30 ml) fish sauce (patis), or to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger. Sauté for 3–4 minutes until fragrant and the onions are translucent.
- Add the chicken pieces and cook for 5–7 minutes, turning occasionally, until lightly browned on all sides.
- Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add the green papaya or chayote and continue to simmer for another 10–15 minutes, until the vegetable is tender but not mushy.
- Season with fish sauce and salt/pepper to taste. The fish sauce is salty, so go easy on the salt.
- Add the chili leaves (or spinach) and stir. Cook for 2–3 minutes until wilted.
- Check the chicken: it must reach a safe minimum internal temperature of 165°F (74°C) per USDA FSIS, measured with a food thermometer inserted into the thickest part without touching bone.
- Serve hot with steamed rice. Enjoy!
Tips
- Substitutions: If you can’t find green papaya, use chayote (also called sayote) or even green zucchini. For chili leaves, fresh spinach or Swiss chard works well, though the flavor will be milder.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld and deepen overnight, making it even tastier.
- Common Mistake: Don’t boil the soup vigorously after adding the chili leaves; they will turn bitter and lose their bright color. A gentle simmer is all you need.
- Make it richer: If you prefer a more savory broth, add a tablespoon of fish sauce at the start of cooking instead of at the end. This allows the umami to infuse the soup.
Serving Suggestions
Serve tinola hot in deep bowls, with a side of steamed jasmine or plain white rice. It’s also lovely with a squeeze of calamansi or lemon juice for brightness, and extra fish sauce on the side for those who want more saltiness. A simple cucumber salad makes a refreshing contrast.
Variations
- Vegetarian Tinola: Replace chicken with firm tofu or tempeh, and use vegetable broth. Add more ginger for a spicier kick. Cook tofu only 5 minutes before adding leaves.
- Spicy Tinola: Add 2–3 bird’s eye chilies (siling labuyo) sliced, along with the ginger, for a fiery version. Adjust to your heat tolerance.
- With Moringa: Traditionally, malunggay (moringa) leaves are used instead of chili leaves. They have a slightly bitter, earthy taste. If you have access, use 2 cups of moringa leaves.
Storage and Reheating
Refrigerate leftover tinola within 2 hours of cooking. It will keep for 3–4 days in the fridge. To reheat, place in a pot over medium heat until bubbling, or microwave in a covered dish for 2–3 minutes. The chicken may dry out slightly; add a splash of broth or water if needed. You can also freeze tinola without the greens (they get mushy) for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Is tinola healthy? Yes, tinola is a nutrient-dense soup. It’s high in protein from the chicken, and the ginger provides anti-inflammatory compounds. The green papaya or chayote adds fiber and vitamins, while the broth is hydrating. Removing the skin reduces saturated fat significantly.
Can I use chicken breast instead of thighs? Absolutely. Chicken breast is leaner but can dry out if overcooked. Add it 10 minutes after the dark meat starts simmering, and check for doneness at 165°F (74°C).
What can I use if I don’t have fish sauce? Soy sauce is the best substitute, though it’s less funky. Use 1 tablespoon soy sauce mixed with 1 teaspoon vinegar to mimic the tang. The flavor will be slightly different but still delicious.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté aromatics first, then add everything except greens and cook on low for 6 hours. For Instant Pot, use sauté mode, then pressure cook on high for 10 minutes, quick release, and add greens.
Why is my soup cloudy? Cloudiness is usually from boiling too hard or stirring too much. Simmer gently and avoid stirring excessively. It’s not a safety issue, just aesthetic.
How do I store leftover chili leaves? If you have fresh chili leaves, wrap them in a damp paper towel and store in a plastic bag in the fridge for up to 3 days. They can also be frozen in a sealed bag for up to 2 months.
Related
- Kari Pakora Recipe in Urdu: Crispy Chickpea Fritters in Tangy Gravy
- Khichdi Recipe (Indian Rice & Lentil Porridge)
- Khichdi English Name: What Is It Called?
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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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