Tinolang Manok–every Filipino’s favorite chicken soup! Healthy, nourishing, and comforting. Simple to make and very versatile–use papaya or chayote and your choice of green vegetables.
Prep Time10 minutesmins
Cook Time40 minutesmins
Servings: 6servings
Calories: 280kcal
Author: Mella
Ingredients
5clovesgarlicpeeled, crushed
1medonionsliced
1 ½inchesgingerpeeled then pressed
1kg/ 35 oz whole chicken cut into pieces bone-in, skin-on, see note 1
1medium sizeraw papaya or chayotepeeled, sliced into wedges
2pcsbanana peppers or mild green chili
salt and pepperto taste
bunchnai bai or choice of green vegetablessee note 4 for alternatives
Instructions
In a pot with warm oil over medium heat, saute garlic, onions, and ginger until translucent and fragrant.
Add chicken. Stir and cook until no longer pink. Pour fish sauce. Let it simmer for 2 minutes until juices come out.
Pour water. Cover with a lid and cook until chicken is fork-tender, about 20 to 25 minutes (see note 3). Remove scum as it arises to the top.
Add papaya and green chili. Cook for another 5 to 10 mins until fork-tender (don't overcook). Taste and season with salt and ground black pepper, to taste.
Add choice of green vegetable. Cook for 1 to 2 minutes with the lid on. Turn off the heat and remove the lid to avoid overcooking the leaves. Note that cooking time may vary depending on the vegetable you're going to use. Serve with rice and enjoy!
Video
Notes
Chicken - use fresh chicken. Trim off excess fat sticking to the flesh and blood stuck under the bones.
Water or rice wash - use alternatively. Add more if you prefer a soupy tinola.
Cooking time: adjust based on the size of the chicken. Longer cooking time is needed for large pieces.
Vegetable options: malunggay leaves (moringa), bok choi/pechay, spinach, broccoli, cabbage, and romaine lettuce. If using malunggay leaves, cook for 20 seconds only.
Storage and shelf-life: Store leftovers in an airtight container. Refrigerate for up to 3 to 4 days. Re-heat before serving and consume right away. Any leftovers from the re-heated tinola should be disposed of for safety reasons.