Tinola
Warm, comforting, and brimming with nourishing flavors, Tinola is a classic Filipino chicken soup that can turn any meal into a soulful experience. This hearty dish features tender chicken pieces, green papaya wedges, and vibrant spinach (or chili leaves), all simmered in a fragrant broth infused with ginger, garlic, and fish sauce. With its delicate balance of savory and slightly sweet notes, Tinola is as wholesome as it is delicious. It’s a perfect go-to recipe for family meals, offering a bowl of cozy, aromatic goodness that pairs beautifully with a side of steamed rice. Ready in under an hour, this one-pot wonder is an effortless but deeply satisfying dish for both seasoned cooks and beginners. Keywords: Filipino chicken soup, Tinola recipe, healthy chicken dish, ginger chicken soup, comfort food recipe, easy one-pot meal.
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Recipe Information
Ingredients
- 1 kg chicken pieces (preferably legs and thighs)
- 1 medium green papaya, peeled and cut into wedges
- 100 grams spinach leaves (or chili leaves)
- 50 grams ginger, julienned
- 1 medium onion, sliced
- 4 pieces garlic cloves, minced
- 3 tablespoons fish sauce
- 1.5 liters water
- 500 ml chicken broth (optional)
- 2 tablespoons oil (vegetable or canola)
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Heat the oil in a large pot over medium heat.
Add the onions, garlic, and ginger. Sauté until the onions are translucent and the ginger is fragrant, about 3-5 minutes.
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
Pour in the fish sauce and stir well to coat the chicken with the flavors from the pot. Cook for an additional 2 minutes.
Add the water and chicken broth (if using) to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the chicken cook for about 20 minutes, until it is tender.
Add the green papaya wedges to the pot and continue to simmer until the papaya is tender but not too soft, around 10-15 minutes.
Season the soup with salt and pepper, adjusting to taste.
Finally, add the spinach leaves into the pot. Stir gently until they begin to wilt.
Turn off the heat and let the soup rest for a few minutes before serving.
Serve hot with steamed rice.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.8 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 883 mg | 19% | |
*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.
