Chicken Tinola is a beloved Filipino soup made with chicken, green papaya or chayote, and leafy greens, simmered in a ginger-garlic broth. The addition of lemongrass brightens the soup with a subtle citrusy aroma that cuts through the rich broth, making it both comforting and refreshing. This version uses lemongrass to enhance the classic tinola, offering a fragrant twist that’s easy to prepare on a weeknight.
Ingredients
- 1 ½ lbs (680 g) bone-in chicken pieces (thighs and legs), skin on
- 1 tablespoon (15 ml) canola or vegetable oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, peeled and cut into thin strips
- 2 stalks fresh lemongrass, bottom 6 inches only, bruised with the back of a knife
- 4 cups (960 ml) chicken broth, preferably low-sodium
- 2 cups (340 g) green papaya, peeled and cut into 1-inch chunks, or substitute chayote
- 2 cups (60 g) fresh spinach leaves or 1 cup (30 g) moringa (malunggay) leaves
- 2 tablespoons (30 ml) fish sauce (patis), plus more to taste
- ½ teaspoon (2 g) freshly ground black pepper
- Optional: 1 small green chili (siling haba), sliced, for heat
Instructions
- Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden, about 3–4 minutes per side. Work in batches if needed to avoid overcrowding. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the onion, garlic, and ginger to the same pot. Sauté for 2–3 minutes until the onion is translucent and the ginger is fragrant.
- Add the lemongrass stalks and stir for 1 minute to release their aroma.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
- Return the chicken to the pot, along with any accumulated juices. Reduce the heat to low, cover, and simmer for 20 minutes.
- Add the green papaya (or chayote) and simmer, uncovered, for another 10–15 minutes, until the fruit is tender but not mushy.
- Stir in the fish sauce and black pepper. Taste and adjust with more fish sauce if desired.
- Remove the pot from the heat. Stir in the spinach or moringa leaves and let them wilt in the residual heat, about 2 minutes.
- Remove the lemongrass stalks before serving. Ladle the soup into bowls, ensuring each serving gets chicken, papaya, and broth. Serve hot with steamed rice.
Tips
- Lemongrass handling: Bruise the lemongrass stalks with the flat side of a knife before adding to the pot. This releases the essential oils. Remove the stalks before serving—they are too fibrous to eat.
- Substitutions: If green papaya is unavailable, use chayote (also called sayote or vegetable pear) or even unripe green mango (though it will be more tart). You can also use zucchini in a pinch, but it will soften faster.
- Chicken choice: Bone-in, skin-on thighs give the richest flavor, but you can use boneless, skinless thighs or a whole cut-up chicken. Adjust cooking time for boneless pieces—reduce simmering to 15 minutes before adding the papaya.
- Common mistake: Don’t skip the searing step. It builds a deep flavor base that makes the broth more savory. Also, avoid overcooking the green papaya—it should be tender but still hold its shape.
Serving Suggestions
Serve Chicken Tinola with steamed jasmine or plain white rice to soak up the flavorful broth. A side of sliced calamansi (or lime) wedges is traditional—squeeze a little over the soup just before eating to brighten the flavors. For a heartier meal, add a side of grilled fish or a simple vegetable dish.
Variations
- Use chayote instead of papaya: Chayote is a common substitute and has a milder, slightly sweet flavor. Cut it into similar-sized chunks.
- Add more greens: Beyond spinach and moringa, you can use bok choy, Swiss chard, or even watercress. Add them in the last few minutes of cooking.
- Make it spicy: Add sliced green chili (like siling haba or jalapeño) along with the ginger for a gentle heat. For more heat, add a bird’s eye chili.
- Use lemongrass paste: If fresh lemongrass is hard to find, use 2 tablespoons of lemongrass paste (often sold in jars) added with the ginger. The flavor will be slightly less aromatic but still good.
- Add coconut milk: For a richer, creamier version, stir in 1 cup (240 ml) of coconut milk during the last 5 minutes of cooking. This is not traditional but adds a pleasant tropical sweetness.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for up to 3 days. The flavors deepen as it sits. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or broth if the soup has thickened. Reheat until the soup is hot throughout, at least 165°F (74°C) for food safety. Avoid boiling aggressively, as the chicken may become tough. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat can dry out. Add it later in the cooking process—after the papaya has simmered for 5 minutes—and cook for only 10 minutes more, or until the chicken reaches 165°F (74°C) as measured with a food thermometer.
What can I use if I don’t have fish sauce? Soy sauce is the best substitute, but it will change the flavor profile—use 1 tablespoon (15 ml) soy sauce and add salt to taste. You can also omit it and season with salt instead.
Is lemongrass essential? Traditional tinola does not always include lemongrass, but it adds a lovely citrus note that complements the ginger. If you omit it, the soup will still be delicious—just more straightforward.
Can I make this in a slow cooker? Yes. Sear the chicken and sauté the aromatics as directed, then transfer everything to a slow cooker with the broth. Cook on low for 4–6 hours or high for 2–3 hours. Add the papaya during the last 30 minutes of cooking, and the greens just before serving.
Why is my broth cloudy? Cloudiness is often caused by boiling too vigorously or stirring too much. For a clearer broth, skim off any foam that rises during simmering and keep the heat at a gentle simmer.
Can I use frozen greens? Yes, frozen spinach works well. Add it frozen directly to the pot and stir until wilted. You may need to adjust the seasoning slightly as frozen greens can release water.
Related
- Hot Dogs Plus Niles MI: A Local Favorite Recipe
- Pho Vietnamese Food: Authentic Beef Pho Recipe
- Tinola Ingredients for Beginners: A Simple Guide
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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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