Tinola is a beloved Filipino chicken soup made with ginger, garlic, and green papaya or chayote, simmered in a light, savory broth. It’s a comforting, everyday dish that’s both soothing and flavorful, thanks to the aromatic ginger and fish sauce. This recipe delivers a clear, fragrant broth and tender chicken every time, making it a reliable weeknight meal or a restorative bowl when you need something warm.
Ingredients
- 2 tablespoons (30 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 pounds (900 g) chicken, cut into serving pieces (bone-in, skin-on)
- 2 tablespoons (30 ml) fish sauce (patis)
- 6 cups (1.4 L) water or chicken broth
- 1 medium green papaya or 2 chayote, peeled, seeded, and cut into wedges
- 2 cups (60 g) fresh spinach or 1 cup (30 g) chili leaves (dahon ng sili)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the 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. Cook for 1 minute.
- Add the water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Add the green papaya or chayote and continue to simmer for 5–7 minutes, until the vegetables are tender but still firm.
- Season with salt and pepper to taste. Turn off the heat and stir in the spinach or chili leaves; let them wilt in the hot broth for 1–2 minutes.
- Serve hot in bowls, with steamed rice on the side.
Tips
- Choosing the chicken: Bone-in, skin-on chicken adds more flavor to the broth. If using breast meat only, reduce the simmering time to 15 minutes to avoid dryness.
- Green papaya vs. chayote: Green papaya is traditional, but chayote (also called sayote) is more common in the U.S. and works just as well. Both have a mild taste and hold their shape.
- Adjusting the broth: Fish sauce is salty, so taste before adding extra salt. For a richer broth, use chicken broth instead of water.
- Don’t overcook the greens: Add spinach or chili leaves at the very end and just let them wilt. Overcooking makes them bitter and mushy.
Serving Suggestions
Serve tinola hot as a main course with steamed white rice. It’s also delicious with a side of sliced calamansi or lemon wedges to squeeze over the soup, and a small dish of fish sauce with sliced chili for dipping the chicken.
Variations
- With malunggay: Use fresh moringa leaves (malunggay) instead of spinach or chili leaves. Add them in the last 2 minutes of cooking.
- Add more vegetables: Some cooks add sliced green beans or cabbage along with the papaya.
- Spicy tinola: Add 2–3 bird’s eye chilies (siling labuyo) to the broth for a spicy kick.
- Fish version: Substitute the chicken with firm fish like tilapia or bangus (milkfish). Add the fish in the last 10 minutes of cooking and skip the browning step.
Storage and Reheating
Refrigerate leftover tinola in an airtight container within 2 hours of cooking. It will keep for up to 3 days. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals. The vegetables will soften further upon reheating, so expect them to be more tender. For best texture, add fresh greens when reheating if you have them.
Frequently Asked Questions
Can I use chicken breast instead of bone-in pieces? Yes, but reduce the simmering time to 15 minutes to prevent the breast from drying out. You may also want to add a little more oil or broth to compensate for the lack of fat.
What can I use if I can’t find green papaya? Chayote is the best substitute and is widely available in most supermarkets. You can also use unripe (green) mango, but it will be more tart.
Is tinola supposed to be clear or creamy? Traditional tinola has a clear, light broth. It is not creamy. If you want a richer flavor, use chicken broth, but it should still be clear.
Can I make tinola in a slow cooker or Instant Pot? Yes. For the slow cooker, sauté the aromatics and chicken first, 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 the Instant Pot, use the sauté function for steps 1–3, then pressure cook on high for 10 minutes with a natural release.
Why does my tinola taste bland? It usually needs more fish sauce or salt. Also, make sure the ginger is fresh and you’re using enough – it should be a prominent flavor. Try adding a splash more fish sauce at the end.
Can I freeze tinola? Yes, but the vegetables will become very soft after thawing. For best results, freeze the soup without the papaya and greens, then add them fresh when reheating. It will keep in the freezer for up to 2 months.
Related
- Kari Pakora Recipe in Urdu: Crispy Chickpea Fritters in Tangy Gravy
- Khichdi Recipe (Indian Rice & Lentil Porridge)
- Khichdi English Name: What Is It Called?
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
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