Tinola is a beloved Filipino chicken soup made with ginger, garlic, and green papaya or chayote, often served as a comforting everyday meal. In English, it is simply called Filipino Chicken Ginger Soup. This recipe delivers a light, aromatic broth that is both soothing and flavorful, making it a perfect dish for any day of the week.
Ingredients
- 2 tablespoons (30 ml) cooking oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, peeled and sliced into thin strips
- 2 pounds (900 g) chicken pieces (legs, thighs, or a whole cut-up chicken), skin on
- 6 cups (1.4 liters) water or 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 / 400 g), or substitute with 2 medium chayote (about 3 cups / 400 g)
- 2 cups (60 g) fresh spinach leaves or moringa (malunggay) leaves, washed
- Salt and freshly 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 to the pot. Cook for about 5 minutes, turning occasionally, until the chicken is lightly browned on all sides.
- Pour in the water or chicken broth. Add the fish sauce. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.
- Add the green papaya or chayote. Continue to simmer for another 10 minutes, or until the vegetable is tender but still holds its shape.
- Season with salt and pepper to taste. Remember that fish sauce is salty, so taste before adding more salt.
- Turn off the heat. Stir in the spinach or malunggay leaves. Let them wilt in the hot broth for 1–2 minutes.
- Ladle the tinola into bowls and serve hot with steamed rice.
Tips
- Green papaya vs. chayote: Green papaya is traditional, but chayote is a common and equally delicious substitute. If using papaya, make sure it is unripe (green and firm). Ripe papaya will turn mushy.
- Fish sauce: Fish sauce adds a savory umami depth. If you don’t have it, you can use salt or soy sauce, but the flavor will be different. Add a little at a time and taste as you go.
- Chicken browning: Don’t skip browning the chicken. This step adds flavor to the broth. Make sure the pot is hot enough so the chicken sizzles when added.
- Skimming the broth: For a clearer soup, skim off any foam or impurities that rise to the surface during the initial simmer.
Serving Suggestions
Serve tinola hot, with steamed jasmine or plain white rice on the side. It is a complete meal in itself, but you can also pair it with a simple vegetable side dish or a fried fish like daing na bangus (milkfish) for a heartier spread. A squeeze of calamansi or lemon juice over the soup just before eating brightens the flavors.
Variations
- Use other greens: If spinach or malunggay are unavailable, use bok choy, Swiss chard, or even watercress. Add them at the end and let them wilt.
- Add more vegetables: Some families add sliced green beans or eggplant along with the papaya for extra texture and nutrition.
- Make it spicy: Add a few slices of fresh chili (like siling haba or jalapeño) along with the ginger for a spicy kick.
- Use chicken breast: For a leaner version, use boneless, skinless chicken breast. Reduce the simmering time to 20 minutes to avoid drying out the meat.
Storage and Reheating
Store leftover tinola in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, place it in a pot over medium heat until bubbling, about 5–7 minutes. If the soup has thickened, add a splash of water or broth to loosen it. You can also freeze tinola for up to 2 months; thaw overnight in the refrigerator before reheating. Note that the papaya or chayote may soften further upon reheating.
Frequently Asked Questions
What is tinola called in English? Tinola is commonly referred to as Filipino Chicken Ginger Soup or Chicken Tinola. It is a traditional Filipino dish characterized by its ginger-flavored broth and green papaya or chayote.
Can I use chicken breast instead of bone-in pieces? Yes, you can use chicken breast, but it will cook faster and may become dry if simmered too long. Add chicken breast after the broth has simmered for 20 minutes, then cook for an additional 10–15 minutes, or until it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer.
What is a good substitute for green papaya? Chayote (also known as vegetable pear or mirliton) is the most common substitute. It has a similar mild flavor and firm texture. You can also use unripe (green) mango or even zucchini, though the flavor will be slightly different.
Is tinola supposed to be spicy? Traditionally, tinola is not spicy. The heat comes mainly from the ginger, which adds warmth but not spiciness. If you like a bit of heat, you can add fresh chilies, but it’s optional.
Can I make tinola in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the aromatics and chicken first, then transfer everything to the slow cooker with broth and cook on low for 6–8 hours. 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 greens after pressure cooking, and simmer until tender.
Why is my tinola broth cloudy? A cloudy broth is usually caused by boiling too vigorously or not skimming the foam. To get a clearer broth, simmer gently and skim off any foam that rises to the surface. This is purely aesthetic; the flavor is unaffected.
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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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