Tinola is a beloved Filipino chicken soup made with ginger, garlic, and green papaya or chayote, simmered in a light, aromatic broth. It’s a comforting, everyday dish that’s both soothing and restorative, often served with rice. This recipe delivers a clear, flavorful broth with tender chicken and vegetables, perfect for a weeknight dinner or when you need a nourishing bowl of warmth.
Ingredients
- 1 tablespoon (15 ml) cooking oil (neutral oil like canola or vegetable)
- 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)
- 2 pounds (900 g) bone-in chicken pieces (legs, thighs, or a whole cut-up chicken), skin removed if desired
- 6 cups (1.4 L) water or low-sodium chicken broth
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 1 medium green papaya, peeled, seeded, and cut into 2-inch chunks (about 3 cups / 450 g) OR 2 chayote, peeled and cubed (about 3 cups / 450 g)
- 2 cups (80 g) fresh spinach leaves or 1 cup (30 g) moringa (malunggay) leaves
- Salt and freshly ground black pepper, to taste
- Optional: 1 small red chili (siling haba or bird’s eye) for heat
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and cook until soft and translucent, about 3 minutes. Add the garlic and ginger, and sauté for another 2 minutes until fragrant.
- Add the chicken pieces to the pot. Sear them for 3-4 minutes per side, until lightly browned. This step builds flavor in the broth.
- Pour in the water or chicken broth. Add the fish sauce and the optional chili. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.
- Using a slotted spoon, remove the chicken pieces to a plate. Add the green papaya or chayote to the pot. Simmer for 5-7 minutes, until the vegetable is tender but still firm.
- Return the chicken to the pot. Add the spinach or malunggay leaves and cook for 1-2 minutes, just until wilted. Season with salt and pepper to taste. If you prefer a stronger savory flavor, add another teaspoon of fish sauce.
- Ladle the soup into bowls and serve hot with steamed rice. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C), which is the USDA FSIS safe minimum for poultry.
Tips
- Substitute for green papaya: If you can’t find green papaya, use chayote (also called sayote) or even zucchini. Chayote is the most common substitute and will give a similar texture. Zucchini will be softer and cook faster.
- Make it richer: For a more flavorful broth, use chicken broth instead of water. You can also add a chicken bouillon cube, but reduce the fish sauce to avoid oversalting.
- Don’t skip the ginger: The ginger is the soul of tinola. Use fresh ginger and cut it into matchsticks, not minced, so it infuses the broth and you can eat the pieces.
- Common mistake: Overcooking the green papaya. It should be tender but still hold its shape. Add it only after the chicken is nearly done.
Serving Suggestions
Serve tinola hot as a main dish with steamed jasmine or garlic rice. It’s also wonderful with a side of patis (fish sauce) and calamansi or lime wedges for squeezing over the soup. For a complete meal, add a simple vegetable side like stir-fried bok choy or a fresh cucumber salad.
Variations
- Seafood Tinola: Replace the chicken with firm white fish like tilapia or salmon. Add the fish in the last 5 minutes of cooking, just until it flakes easily. Fish is safe when it reaches 145°F (63°C).
- Vegetarian Tinola: Use tofu or mushrooms instead of chicken. Use vegetable broth and soy sauce instead of fish sauce. Add the tofu in the last 5 minutes to heat through.
- Add more greens: Besides spinach or malunggay, you can add chopped bok choy, pechay, or even kale in the last few minutes of cooking.
Storage and Reheating
Store leftover tinola in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld and deepen overnight. To reheat, gently warm the soup in a pot over medium heat until hot, about 5-7 minutes. You can also reheat in the microwave in 1-minute intervals, stirring in between. The chicken may dry out slightly upon reheating, so add a splash of water or broth if needed. Freezing is possible for up to 2 months, but the texture of the papaya or chayote may become softer after thawing.
Frequently Asked Questions
Can I use chicken breast instead of bone-in pieces? Yes, but bone-in pieces add more flavor to the broth. If using breast, reduce the simmering time to 20 minutes to avoid overcooking, and check that the internal temperature reaches 165°F (74°C).
What is malunggay and where can I find it? Malunggay is the Filipino name for moringa leaves. They are highly nutritious and have a slightly bitter, earthy taste. You can find fresh or frozen malunggay in Asian grocery stores. If unavailable, use spinach or watercress.
Can I make tinola in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the aromatics and chicken first, then transfer to the slow cooker with the broth and cook on low for 6-8 hours. Add the papaya in the last 30 minutes. For an Instant Pot, use the sauté function for the aromatics and chicken, then pressure cook on high for 10 minutes with a natural release. Add the papaya and cook on sauté for 5 minutes.
Why is my broth cloudy? A cloudy broth is usually caused by boiling too vigorously or stirring the soup while it simmers. Keep the heat low and avoid stirring once the chicken is added. The cloudiness doesn’t affect the flavor, but for a clearer broth, skim off any foam that rises to the surface.
Can I add rice directly to the soup? Traditionally, tinola is served with rice on the side, not in the soup. Adding rice will make it a porridge-like dish, which is not the classic texture. If you prefer, you can add cooked rice to your bowl and ladle the soup over it.
Is tinola healthy? Tinola is generally considered a light and nutritious soup. It’s high in protein from the chicken, and the ginger and vegetables provide vitamins and minerals. The broth is low in fat, especially if you remove the chicken skin.
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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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