Chicken Tinola is a beloved Filipino comfort soup made with chicken, green papaya or chayote, and malunggay leaves, all simmered in a ginger-garlic broth. It’s light yet savory, with a peppery warmth from the ginger that makes it perfect for rainy days or when you need a nourishing bowl. This version follows the classic panlasang Pinoy approach—simple, homey, and deeply satisfying.
Ingredients
- 2 lbs (900 g) chicken, cut into serving pieces (bone-in, skin-on)
- 1 tablespoon (15 ml) cooking oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 inches (5 cm) fresh ginger, peeled and cut into thin strips
- 2 tablespoons (30 ml) fish sauce (patis)
- 4 cups (960 ml) chicken broth or water
- 2 cups (300 g) green papaya or chayote, peeled, seeded, and cut into wedges
- 2 cups (60 g) fresh malunggay leaves (or spinach as substitute)
- Salt and ground black pepper, to taste
Instructions
- Heat the cooking oil in a large pot 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 5–7 minutes. Pour in the fish sauce and stir to coat the chicken.
- Pour in the chicken broth or water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is tender and cooked through. The safe minimum internal temperature for chicken is 165°F (74°C), as recommended by USDA FSIS; check with a food thermometer.
- Add the green papaya or chayote wedges. Simmer for another 10–15 minutes, until the vegetable is tender but not mushy.
- Add the malunggay leaves (or spinach) and stir. Cook for 2–3 minutes until the leaves are wilted.
- Season with salt and ground black pepper to taste. Serve hot.
Tips
- If you can’t find green papaya, chayote (sayote) is the most common substitute and works perfectly. It has a similar texture and mild flavor.
- For a richer broth, use chicken broth instead of water. You can also use chicken thighs instead of a whole cut-up chicken for more flavor and moisture.
- Do not overcook the papaya or chayote—you want it tender but still holding its shape. Overcooking will make it disintegrate into the soup.
- If you prefer a clearer broth, skim off any foam that rises to the surface during simmering.
Serving Suggestions
Serve Chicken Tinola hot with steamed white rice. It’s also delicious with a side of patis (fish sauce) and calamansi (or lemon) for dipping the chicken. For a complete Filipino meal, pair it with a simple vegetable dish like adobong kangkong or a fresh tomato salad.
Variations
- With misua or vermicelli: Add 1/2 cup (50 g) of misua noodles during the last 5 minutes of cooking for a more filling soup.
- Spicy tinola: Add 2–3 bird’s eye chilies (siling labuyo) along with the ginger for a spicy kick.
- Using chayote instead of papaya: As mentioned, chayote is a common substitute and gives a slightly sweeter flavor.
- Add leafy greens: If malunggay is unavailable, spinach or bok choy are excellent alternatives—just add them in the last few minutes.
Storage and Reheating
Store leftover Chicken Tinola in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, warm it in a pot over medium heat until bubbling, or microwave individual portions for 2–3 minutes. The vegetables will soften further, so it’s best to add fresh malunggay or spinach when reheating if you want a fresher texture. You can also freeze the soup for up to 2 months, but note that the papaya and leaves may become mushy after thawing.
Frequently Asked Questions
Can I use chicken breast instead of bone-in chicken? Yes, you can use boneless, skinless chicken breast, but reduce the cooking time to about 15 minutes in the broth to avoid drying out. Bone-in chicken adds more flavor to the broth.
What is malunggay and where can I find it? Malunggay, also known as moringa, is a leafy green commonly used in Filipino cooking. It has a slightly peppery taste. You can find fresh or frozen malunggay leaves at Asian grocery stores, or substitute with spinach, which is more widely available.
Can I make this in a pressure cooker or Instant Pot? Absolutely. Sauté the aromatics and chicken using the sauté function, then add the broth and papaya. Cook on high pressure for 10 minutes, then quick-release. Stir in the malunggay leaves and let them wilt in the residual heat.
Why is my tinola broth cloudy? A cloudy broth is usually caused by boiling too vigorously or stirring too much. To keep it clear, simmer gently and avoid stirring excessively. Skimming the foam also helps.
Can I use green papaya that is not fully ripe? Yes, green papaya is unripe papaya and is the traditional choice. It has a firm texture and neutral flavor. If you only have ripe papaya, it will be sweeter and softer, so add it later in the cooking process.
Is tinola supposed to be soupy or thick? Tinola is a soup, so it should be brothy. The broth is typically light and clear, not thickened. If you prefer a slightly thicker soup, you can mash a few pieces of papaya against the side of the pot before serving.
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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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