Chicken Tinola
A light and nourishing Filipino ginger chicken soup with green papaya and leafy greens simmered in a fragrant broth. Simple to make and deeply satisfying, this classic dish delivers real warmth on any night.
Ingredients
- 2 lbs bone-in chicken thighs and drumsticks, skin on
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 2 oz fresh ginger, peeled, sliced
- 2 tbsp fish sauce (patis)
- 6 cups low-sodium chicken broth
- 2 cups green papaya (or chayote squash), peeled, cubed 1 in
- 4 cups baby spinach (or moringa leaves if available)
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium thinly sliced yellow onion and 4 minced garlic cloves and cook, stirring, for 2 minutes until softened and fragrant.
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2
Add 2 oz peeled, sliced fresh ginger and stir for 30 seconds. Add 2 lbs skin on bone-in chicken thighs and drumsticks and cook, turning occasionally, for about 4 minutes until lightly browned on all sides.
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3
Pour in 2 tbsp fish sauce (patis) and stir to coat the chicken. Cook for 1 minute.
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4
Pour in 6 cups low-sodium chicken broth and bring to a boil over high heat. Skim any foam that rises. Reduce heat to medium-low, cover, and simmer for 20 minutes.
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5
Add 2 cups peeled, cubed 1 in green papaya (or chayote squash) and continue simmering uncovered for 8 to 10 minutes until the squash is tender and the chicken registers an internal temperature of 165°F (74°C).
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6
Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 4 cups baby spinach (or moringa leaves if available) and cook for 1 minute until just wilted.
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7
Serve immediately in bowls with steamed rice. Offer extra fish sauce on the side.