Name: Chicken Tinola Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3 lbs chicken (cut into serving pieces); 2 green papaya (wedged); 1½ cup malunggay leaves; 1 cup chili leaves; 5 garlic cloves (crushed); 1 onion (chopped); 3 thumbs ginger (julienned); 2 Maggi Chicken Cubes; 1 quart rice wash; 1 quart water; 2 tbsp fish sauce; 3 tbsp cooking oil; Ground black pepper (optional)

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Learn how to cook Chicken Tinola, a traditional Filipino chicken soup with green papaya and malunggay, simmered in a flavorful ginger broth. Perfect for cold days

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🥣 What is Chicken Tinola?

Chicken Tinola, or Tinolang Manok, is a comforting and healthy Filipino chicken soup known for its ginger-flavored broth, tender chicken, green papaya, and leafy greens like malunggay or chili leaves. It’s a staple dish in many Filipino households and is best enjoyed with steamed white rice and fish sauce on the side.

🔥 Why You’ll Love This Tinolang Manok Recipe

✅ Hearty and Nutritious – Packed with protein, vitamins, and minerals
✅ Simple Ingredients – No fancy stuff—just wholesome, local flavors
✅ Perfect for Cold Days – That ginger broth warms you from the inside out
✅ Customizable – Swap papaya with sayote or malunggay with spinach

🛒 Ingredients You’ll Need

Ingredient	Description
3 lbs chicken	Bone-in pieces for maximum flavor
2 green papaya (wedged)	Adds a subtle sweetness and tender texture
1½ cups malunggay leaves	A superfood packed with nutrients
1 cup chili (hot pepper) leaves	Adds a mild kick
5 garlic cloves (crushed)	Classic aromatic flavor
1 onion (chopped)	Builds a sweet and savory base
3 thumbs ginger (julienned)	Key ingredient for Tinola’s signature flavor
2 Maggi Chicken Cubes	Boosts umami
1 quart rice wash (hugas bigas)	Adds richness to the broth
1 quart water	To adjust the consistency
2 tbsp fish sauce	Adds depth and saltiness
3 tbsp cooking oil	For sautéing
Ground black pepper (optional)	For a mild spicy touch

👨‍🍳 How to Cook Chicken Tinola – Step-by-Step

1. Sauté the Aromatics

Heat oil in a pot. Add garlic, onion, and ginger. Sauté until the onion turns soft and translucent.

2. Add Chicken

Add the chicken pieces and cook for 2–3 minutes until lightly browned.

3. Season and Simmer

Pour in the fish sauce. Stir, then add the rice wash (hugas bigas). Bring to a boil, then lower the heat and simmer for 10 minutes.

4. Add Papaya

Add the green papaya wedges. Simmer for another 15–20 minutes, or until the papaya is fork-tender.

5. Season the Broth

Add the chicken cubes and black pepper. Stir well.

6. Add the Greens

Turn off the heat. Add malunggay and chili leaves. Cover the pot for 2 minutes to let residual heat wilt the greens.

7. Serve and Enjoy!

Ladle hot tinola into bowls. Serve with warm rice and a side of fish sauce with chili.

🥭 Sayote or Papaya – Which Is Better for Tinola?

Both are great!

Papaya adds a mild sweetness and makes the broth slightly richer.
Sayote (chayote) provides a light crunch and absorbs the broth well.
If you prefer a sweeter, thicker broth—go with papaya. For a lighter, crunchier soup, sayote is a fine substitute.

🍽️ How to Serve Chicken Tinola

Tinola is best served steaming hot with:

A bowl of white rice
Extra fish sauce with calamansi or chili on the side
Optional: Serve with crispy fried fish or fried tofu for a heartier meal

🥬 Healthy Benefits of Green Papaya

Green papaya is rich in:

Vitamin C, A, and E – Good for immunity and skin
Fiber – Helps digestion
Enzyme Papain – Aids in protein digestion and reduces bloating

This makes tinola not just comfort food, but also a nutrient-packed meal.

📌 Chicken Tinola Recipe Card

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories per serving: 662 kcal

📝 Ingredients:

3 lbs chicken, cut into serving pieces
2 green papaya, wedged
1½ cup malunggay leaves
1 cup chili leaves
5 garlic cloves, crushed
1 onion, chopped
3 thumbs ginger, julienned
2 Maggi Chicken Cubes
1 quart rice wash
1 quart water
2 tbsp fish sauce
3 tbsp cooking oil
Ground black pepper (optional)

👨‍🍳 Instructions:

Heat oil. Sauté garlic, onion, and ginger.
Add chicken. Cook until lightly brown.
Add fish sauce and rice wash. Boil then simmer for 10 mins.
Add water and papaya. Simmer 15–20 mins.
Add chicken cubes, pepper, and turn off the heat.
Add leaves, cover for 2 mins.
Serve hot with rice.

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