Chicken Tinola is a beloved Filipino soup made with chicken, green papaya or chayote, and chili leaves in a ginger-garlic broth. It’s light yet comforting, with a bright, peppery warmth that makes it perfect with steamed rice. This recipe delivers a clear, fragrant broth and tender chicken every time, and it comes together in about an hour.
Ingredients
- 1 tbsp (15 ml) cooking oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, peeled and cut into thin strips
- 2 lbs (900 g) bone-in chicken pieces (thighs, legs, or a mix), skin removed
- 6 cups (1.4 L) water or low-sodium chicken broth
- 2 tbsp (30 ml) fish sauce (patis), or to taste
- 1 medium green papaya or chayote, peeled, seeded, and cut into 1-inch (2.5 cm) chunks (about 2 cups / 300 g)
- 1 cup (30 g) fresh chili leaves (or baby spinach as substitute)
- Salt and freshly ground black pepper, to taste
- Steamed white rice, for serving (about 1 cup / 185 g cooked per person)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook, stirring occasionally, until the onion is soft and the ginger is fragrant, about 3 minutes.
- Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. The chicken does not need to be fully cooked at this point.
- Pour in the water or broth. Add the fish sauce. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 20 minutes.
- Add the green papaya or chayote. Continue to simmer, uncovered, for another 10 to 15 minutes, until the vegetable is tender but still holds its shape.
- Check that the chicken is cooked through. The safe minimum internal temperature for poultry is 165°F (74°C), as recommended by USDA FSIS. Insert a food thermometer into the thickest part of the chicken, avoiding bone.
- Stir in the chili leaves (or spinach) and cook for 2 to 3 minutes, just until wilted. Season with salt and pepper to taste. Adjust fish sauce if needed.
- Serve hot in bowls, with steamed rice on the side. Traditionally, you spoon the soup over the rice or dip bites of chicken into the rice.
Tips
- Substitute for chili leaves: If you can’t find fresh chili leaves (sili leaves), use baby spinach or even watercress. The flavor will be milder, but the dish will still be delicious.
- Green papaya vs. chayote: Green (unripe) papaya is traditional, but chayote (sayote) is a common substitute. Both are neutral-tasting and hold up well in soup. If using papaya, make sure it’s firm and not ripe (yellow).
- Skim the broth: After simmering, you may see foam or fat on the surface. Skim it off with a spoon for a clearer, cleaner-tasting broth.
- Don’t overcook the greens: Add chili leaves or spinach at the very end and just wilt them. Overcooking makes them bitter and mushy.
Serving Suggestions
Serve the tinola hot in deep bowls, with a side of steamed white rice. Many Filipinos enjoy squeezing a little calamansi (or lemon) over the soup for brightness. A small dish of fish sauce with sliced chili can also be offered for dipping the chicken.
Variations
- Use chicken breast: For a leaner option, use boneless, skinless chicken breast. Reduce the cooking time to about 15 minutes total, and check for doneness at 165°F (74°C).
- Add more vegetables: Some versions include green beans, moringa (malunggay) leaves, or even cabbage. Add them in the last 5 minutes of cooking.
- Make it spicier: Add a few bird’s eye chilies (siling labuyo) or a sliced jalapeño along with the ginger for extra heat.
- Use rice water: Instead of plain water, use the water from washing rice (hugas-bigas) for a slightly thicker, more flavorful broth. This is a traditional practice.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for 3 to 4 days. The rice should be stored separately. To reheat, place the soup in a pot over medium heat until bubbling, or microwave individual portions for 2 to 3 minutes. Reheat the rice separately. The soup may thicken slightly upon standing; add a splash of water or broth when reheating if needed.
Frequently Asked Questions
Can I use chicken broth instead of water? Yes, using chicken broth adds more flavor. If using store-bought broth, you may want to reduce the added fish sauce or salt, as broths can be salty.
What is green papaya and where can I find it? Green papaya is an unripe papaya with firm, pale flesh. It’s commonly sold in Asian markets. If you can’t find it, chayote is an excellent substitute and is often available in regular grocery stores.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the aromatics and chicken, then transfer everything to the slow cooker with the broth and cook on low for 6 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 quick release. Add the papaya and cook on sauté for 5 more minutes.
Is tinola supposed to be soupy or thick? It’s a broth-based soup, so it should be light and clear, not thick. The rice is served on the side, not cooked into the soup.
Can I freeze tinola? Yes, you can freeze the soup (without the rice) for up to 3 months. The texture of the papaya or chayote may soften after thawing, but the flavor will be fine. Thaw overnight in the refrigerator and reheat gently.
What if I don’t have fish sauce? You can substitute with soy sauce, but the flavor will be different. Fish sauce adds a distinct umami and saltiness; soy sauce will make it more savory and darker in color. Use about 1 tablespoon (15 ml) of soy sauce to start, then adjust to taste.
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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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