Chicken Tinola

Experience the comforting warmth of **Chicken Tinola**, a classic Filipino soup that’s both nourishing and flavorful. This hearty dish combines tender, bone-in chicken with the subtle sweetness of green papaya and the earthy goodness of malunggay leaves (or spinach), simmered in a fragrant broth infused with ginger, garlic, and onion. A splash of fish sauce deepens its savory profile, while a medley of simple seasonings brings everything together. Perfect for chilly days or when you need a wholesome, feel-good meal, Chicken Tinola is best served piping hot with steamed rice, making it a true staple of Filipino home cooking. Packed with fresh ingredients and ready in under an hour, this traditional recipe is as easy to prepare as it is to enjoy.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds chicken, bone-in (whole cut into pieces or thighs and legs)
• 1 medium green papaya, peeled and cut into wedges
• 1 cup malunggay leaves (moringa) or spinach
• 2 inches ginger, sliced into thin strips
• 1 piece onion, medium, chopped
• 3 cloves garlic, minced
• 3 tablespoons fish sauce
• 6 cups water
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 tablespoons vegetable oil

Directions

Step 1

In a large pot, heat the vegetable oil over medium heat.

Step 2

Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

Step 3

Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the chicken pieces to the pot and cook for about 5 minutes, stirring occasionally until they begin to brown.

Step 5

Pour in the fish sauce, stirring to coat the chicken evenly, and cook for an additional 2 minutes.

Step 6

Add the water to the pot and bring to a boil, then reduce the heat to a simmer.

Step 7

Cover the pot and let the chicken cook for 20 minutes.

Step 8

Add the green papaya wedges to the pot and simmer for another 10 minutes until the papaya is tender but not mushy.

Step 9

Stir in the salt and pepper, adjusting seasoning to your taste.

Step 10

Add the malunggay leaves (or spinach) and cook for 2-3 minutes until the leaves are wilted.

Step 11

Remove the pot from the heat and let it rest for a few minutes.

Step 12

Serve the Chicken Tinola hot with steamed rice on the side, garnished with additional fish sauce if desired.

Nutrition Facts

Serving size	3303.5 grams (3303.5g)

Amount per serving	% Daily Value*
Calories	2627

Total Fat 167.40g	215%
Saturated Fat 42.30g	211%
Polyunsaturated Fat 16.80g
Cholesterol 726mg	242%
Sodium 6875mg	299%
Total Carbohydrate 90.60g	33%
Dietary Fiber 15.80g	56%
Total Sugars 36.20g
Protein 193.60g	387%

Vitamin D 45IU	227%
Calcium 806mg	62%
Iron 23mg	129%
Potassium 3820mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 29.3%

Carbs: 13.7%