Tinola is a beloved Filipino chicken soup built on a fragrant base of ginger, garlic, and fish sauce, traditionally finished with green papaya or chayote and chili leaves. This version swaps in hearty kale, which holds its texture beautifully and adds a slightly earthy, peppery note that complements the gingery broth. It’s a one-pot meal that’s both comforting and bright, perfect for chilly evenings or when you need a nourishing bowl of something warm.
Ingredients
- 2 tablespoons (30 ml) neutral oil (such as canola or vegetable)
- 1 medium onion, sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, peeled and cut into thin strips (about 2 tablespoons / 20 g)
- 1½ lbs (680 g) bone-in chicken pieces (thighs and drumsticks), skin removed
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- 6 cups (1.4 L) water or low-sodium chicken broth
- 1 medium green papaya or chayote, peeled, seeded, and cut into 1-inch chunks (about 2 cups / 300 g)
- 4 cups (120 g) kale, stems removed and leaves torn into bite-size pieces
- Salt and freshly ground black pepper, to taste
- Steamed rice, for serving (optional)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and the onion is translucent.
- Add the chicken pieces and cook, turning occasionally, until lightly browned on all sides, about 5 minutes. The chicken does not need to be cooked through.
- Pour in the fish sauce and stir to coat the chicken. Cook for 1 minute, allowing the fish sauce to sizzle and deepen in flavor.
- Add the water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender. The safe minimum internal temperature for chicken is 165°F (74°C), as measured with a food thermometer.
- Add the green papaya or chayote and simmer for 5–7 minutes, until just tender but still firm.
- Stir in the kale and cook for 2–3 minutes, until wilted and bright green. Season with salt and pepper to taste. If you prefer a saltier broth, add a little more fish sauce.
- Serve hot in bowls, with steamed rice on the side if desired.
Tips
- Substitutions: If you can’t find green papaya or chayote, use 2 cups of cubed zucchini or even potatoes. Potatoes will take a bit longer to cook—add them at the same time as the papaya and simmer until fork-tender.
- Use bone-in chicken: Bone-in pieces give the broth more depth and richness. If you use boneless, skinless thighs, reduce the simmering time to 15 minutes to avoid overcooking.
- Adjust the heat: For a spicier tinola, add a few sliced bird’s eye chilies (siling labuyo) along with the ginger. If you prefer mild, skip them entirely.
- Don’t overcook the kale: Kale cooks quickly. Add it at the very end and remove from heat once it’s wilted—overcooking will make it mushy and dull in color.
Serving Suggestions
Serve tinola hot as a main course with steamed jasmine rice. A squeeze of calamansi or lemon juice over each bowl brightens the flavors. For a heartier meal, add a side of grilled or fried fish, or a simple cucumber salad. Leftover broth is excellent for sopping up with crusty bread.
Variations
- Vegetarian: Replace the chicken with 1½ cups of firm tofu (cubed) and use vegetable broth. Add the tofu in the last 5 minutes to warm through. Skip the fish sauce and use soy sauce or tamari for umami.
- Add more greens: Mix in spinach or bok choy along with the kale for a different green profile. Spinach will cook in 1 minute.
- Coconut tinola: For a richer, creamier broth, replace 2 cups of the water/broth with coconut milk. This is a regional variation from some parts of the Philippines.
- Use chicken breast: If you prefer white meat, use bone-in breasts and reduce the simmering time to 15 minutes. Check temperature as above.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for up to 3 days. When reheating, warm gently on the stovetop over medium-low heat, adding a splash of water or broth to thin if needed. The kale will lose some brightness but still taste good. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat until piping hot, at least 165°F (74°C) if using a thermometer.
Frequently Asked Questions
Can I use frozen kale? Yes, frozen kale works in a pinch. Add it directly to the pot in step 6, but reduce the cooking time to 1–2 minutes since frozen greens are already wilted. It won’t have the same texture as fresh, but it’s convenient.
What can I use instead of fish sauce? Soy sauce is the easiest substitute, but it will change the flavor profile—use 1½ tablespoons of soy sauce plus a pinch of salt to mimic the saltiness. For a closer umami, try a splash of Worcestershire sauce mixed with soy.
Is tinola supposed to be soupy or thick? Traditional tinola is a light, clear broth. It’s not thickened. The soup should be brothy and aromatic, with the chicken and vegetables as the main solids.
Can I make this in a slow cooker? Yes. Sauté the aromatics and chicken first, then transfer everything except the kale to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the kale in the last 30 minutes.
Why is my broth bitter? Bitterness can come from over-browning the garlic or from the kale stems. Be sure to remove the tough stems from the kale, and don’t let the garlic burn. Also, avoid using old ginger that may be past its prime.
Can I use chicken stock instead of water? Absolutely. Using chicken stock adds more flavor, but it may be saltier—adjust the fish sauce and salt accordingly. If using store-bought stock, you might reduce the fish sauce to 1 tablespoon.
Related
- Liquid Aloo Paratha: Easy No-Knead Recipe
- Masala Khichdi Recipe (One-Pot Comfort Food)
- Matar Pakora Recipe (Crispy Pea Fritters)
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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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