Tinola is a beloved Filipino chicken soup made with ginger, garlic, and fish sauce, traditionally served steaming hot with green papaya or chayote and fresh chili leaves. It’s a comforting, light yet savory dish that’s surprisingly easy to make in the US, using ingredients you can find at most Asian grocery stores or even your local supermarket. The ginger-forward broth is both aromatic and soothing, making it a perfect weeknight meal or a remedy for a chilly day.
Ingredients
- 2 lbs (900 g) bone-in chicken pieces (thighs and legs recommended)
- 1 tablespoon (15 ml) cooking oil (canola or vegetable)
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, peeled and cut into thin strips
- 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 (about 1 lb / 450 g), peeled, seeded, and cut into 2-inch chunks, or 2 medium chayote, peeled and cubed
- 2 cups (60 g) fresh spinach or 1 cup (30 g) fresh chili leaves (dahon ng sili), washed
- Salt and freshly ground black pepper, to taste
- Steamed jasmine rice, for serving
Instructions
- Prep the chicken: Rinse the chicken pieces and pat them dry with paper towels. Season lightly with salt and pepper.
- Sauté the aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, for 2-3 minutes until fragrant and the onion is translucent.
- Brown the chicken: Add the chicken pieces to the pot, skin-side down if using skin-on. Cook for 4-5 minutes per side, until lightly golden. Don’t crowd the pot; work in batches if needed.
- Add fish sauce: Pour the fish sauce over the chicken and stir to coat. Cook for 1 minute, letting it sizzle and caramelize slightly.
- Simmer the broth: Pour in 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.
- Add the papaya or chayote: Add the green papaya or chayote to the pot. Continue to simmer, uncovered, for 8-10 minutes, until the vegetable is tender but still holds its shape.
- Finish with greens: Stir in the spinach or chili leaves. Cook for 2-3 minutes, just until wilted. Turn off the heat.
- Season and serve: Taste the broth and adjust seasoning with additional fish sauce, salt, or pepper. Serve hot in bowls with steamed jasmine rice on the side.
Tips
- Substitutions: If you can’t find green papaya or chayote, use 2 medium zucchini or 1 large daikon radish, cut into chunks. The texture will be slightly different but the soup will still be delicious. For a non-fish sauce version, use soy sauce or a vegan fish sauce substitute, though the flavor will change.
- Chicken choice: Bone-in, skin-on chicken thighs are ideal because they stay moist and add flavor to the broth. You can use a whole chicken cut into pieces, or just drumsticks. If you prefer white meat, use bone-in breasts but reduce the simmering time to 15 minutes to avoid drying them out.
- Ginger matters: Use fresh ginger, not ground. The recipe calls for 2 inches, but you can add more if you love a strong ginger kick. Cut it into thin matchsticks so it infuses the broth quickly.
- Skim the foam: As the chicken simmers, foam and impurities will rise to the surface. Skim these off with a spoon for a clearer, cleaner-tasting broth.
Serving Suggestions
Serve tinola hot, ladled into deep bowls with a generous portion of the chicken and papaya. Always accompany it with steamed jasmine rice to soak up the flavorful broth. A squeeze of calamansi or lemon juice over the top adds a bright, citrusy note. For a heartier meal, add a side of fried fish or a simple vegetable dish like stir-fried bok choy.
Variations
- Seafood Tinola: Replace the chicken with firm white fish like cod or snapper, and use fish broth or water. Add the fish in the last 5 minutes of cooking, just until it flakes easily. This version is lighter and cooks faster.
- Vegetarian Tinola: Omit the chicken and use vegetable broth. Add extra firm tofu cubes or chickpeas for protein. Increase the amount of papaya or chayote, and add mushrooms for an umami flavor. Use soy sauce or a vegan fish sauce alternative.
- Spicy Tinola: Add 2-3 bird’s eye chilies (siling labuyo) or a chopped jalapeño along with the ginger for a spicy kick. Be cautious with the amount, as these chilies are very hot.
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. When reheating, warm it gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened. You can also microwave individual portions in 1-minute intervals, stirring in between. The papaya or chayote will soften further upon reheating, so expect a more tender texture. For longer storage, freeze the soup (without the greens, if possible) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is green papaya and where can I find it? Green papaya is the unripe, green-skinned papaya with firm, pale flesh. It has a neutral flavor and a texture similar to a firm squash. You can find it in most Asian grocery stores, especially Filipino or Thai markets. If unavailable, chayote (also called mirliton) is the most common substitute.
Can I use chicken breast instead of thighs? Yes, you can, but be careful not to overcook it. Chicken breast cooks faster and can become dry. Add it during the last 10-12 minutes of simmering, and check that it reaches an internal temperature of 165°F (74°C) with a food thermometer.
What are chili leaves and can I skip them? Chili leaves (dahon ng sili) are the young leaves of the chili pepper plant. They have a mild, slightly peppery flavor and are a traditional addition to tinola. If you can’t find them, fresh spinach or watercress are excellent substitutes that wilt beautifully and add color.
Why is my broth cloudy? A cloudy broth is usually caused by boiling too vigorously or not skimming the foam. To achieve a clearer broth, simmer gently over low heat and skim the surface regularly. It’s not a mistake, though—the flavor will still be excellent.
Can I make this in a slow cooker or Instant Pot? Absolutely. For a slow cooker, sauté the aromatics and brown the chicken first, then transfer everything to the slow cooker with the broth and cook on low for 6-8 hours or high for 3-4 hours. Add the papaya in the last 30 minutes. For an Instant Pot, use the sauté function for browning, then cook on high pressure for 10 minutes with a quick release.
Is tinola supposed to be soupy or thick? Tinola is a soup, so it should be brothy and light. It is not thickened with flour or cornstarch. The natural starch from the papaya or chayote may slightly thicken the broth as it cooks, but it should remain a clear, thin soup.
Related
- Jalebi Recipe Without Yeast (Crispy & Syrupy)
- Jalebi Street Food Recipe: Crispy, Syrupy Indian Pretzels
- Pakora Recipe with Spicy Ketchup
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).