Chicken Tinola

Name: Chicken Tinola
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Filipino
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

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.

55 minEasyServes 4310 cal/serving

FilipinoSoupStovetopHigh ProteinHigh FiberLow CarbGluten-FreeDairy-FreeNut-FreeLow-Sodium

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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

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.
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.
3

Pour in 2 tbsp fish sauce (patis) and stir to coat the chicken. Cook for 1 minute.
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.
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).
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.
7

Serve immediately in bowls with steamed rice. Offer extra fish sauce on the side.

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Questions

What internal temperature should Chicken Tinola reach?

For Chicken Tinola, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for fish sauce in Chicken Tinola?

The entry for Chicken Tinola calls for 2 tbsp fish sauce (patis). In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use chicken breasts instead of chicken thighs in Chicken Tinola?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Tinola uses 2 lbs bone-in chicken thighs and drumsticks, skin on.

Is Chicken Tinola gluten-free?

Yes. As written, nothing in the ingredient list for Chicken Tinola is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How long does Chicken Tinola keep?

Refrigerate Chicken Tinola for 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.

Serve it with

Laing side
Ensaladang Talong Grilled Eggplant Salad salad
Southern Coleslaw side

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