Filipino Tinola
Warm, nourishing, and packed with vibrant flavors, Filipino Tinola is a classic chicken soup that brings comfort to your table. This traditional dish features tender pieces of chicken simmered in a fragrant broth infused with garlic, onion, and julienned ginger, delivering a soothing aroma with every steaming bowl. Highlighted by the tropical sweetness of green papaya and the earthy goodness of malunggay leaves—or spinach as a substitute—this soup is as nutritious as it is delicious. A splash of fish sauce deepens the savory umami, while a simple blend of salt and pepper allows the fresh, wholesome ingredients to shine. Perfect for family meals or cozy nights, Tinola pairs effortlessly with steamed rice, making it a true Filipino favorite.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 kg Chicken (cut into serving pieces, e.g., drumsticks, thighs)
- 1 medium piece Green papaya (peeled, seeded, and cut into wedges)
- 2 cups Malunggay leaves (or substitute with spinach if unavailable)
- 50 grams Ginger (peeled and julienned)
- 4 cloves Garlic (minced)
- 1 medium piece Onion (sliced)
- 2 tablespoons Fish sauce
- 6 cups Water
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the garlic, onions, and ginger. Sauté for 2-3 minutes until fragrant and the onion becomes 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 fish sauce and stir to coat the chicken evenly. Cook for another 2 minutes to infuse the flavor.
Add the water and bring the mixture to a boil. Once boiling, lower the heat and simmer for 25-30 minutes, or until the chicken is tender.
Add the green papaya wedges to the pot and continue to simmer for another 10-12 minutes, or until the papaya is fork-tender.
Season with salt and black pepper to taste.
Turn off the heat and stir in the malunggay leaves. Let the residual heat wilt the leaves for 2-3 minutes.
Serve hot in bowls with steamed rice on the side.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 8.9 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
