Chicken Tinola with Papaya

Name: Chicken Tinola with Papaya
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 tbsp neutral cooking oil; 1 medium yellow onion, chopped; 4 garlic cloves, minced; 2 inches fresh ginger, julienned; 2 lbs bone-in chicken thighs, cubed; 2 tbsp fish sauce; 4 cups water; 1 small unripe green papaya, sliced; 2 cups fresh spinach leaves

A comforting ginger broth soup cooked with tender chicken, slices of green papaya, and fresh spinach.

50 minEasyServes 4310 cal/serving

FilipinoSoupStovetopHigh ProteinStandardLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

2 tbsp neutral cooking oil
1 medium yellow onion, chopped
4 garlic cloves, minced
2 inches fresh ginger, julienned
2 lbs bone-in chicken thighs, cubed
2 tbsp fish sauce
4 cups water
1 small unripe green papaya, sliced
2 cups fresh spinach leaves

Instructions

1

Heat 2 tbsp neutral cooking oil in a large pot over medium heat.
2

Sauté 1 medium chopped yellow onion, 4 minced garlic cloves, and 2 inches julienned fresh ginger for 3 minutes until fragrant.
3

Add 2 lbs cubed bone-in chicken thighs and cook for 5 minutes until lightly browned.
4

Stir in 2 tbsp fish sauce and cook for 1 minute.
5

Pour in 4 cups water, bring to a simmer, cover, and cook for 20 minutes until the chicken reaches an internal temperature of 165°F.
6

Add 1 small sliced unripe green papaya and simmer for 8 minutes until tender.
7

Turn off heat, stir in 2 cups fresh spinach leaves, and allow to wilt before serving.

Questions

How long does Chicken Tinola with Papaya keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Chicken Tinola with Papaya?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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