Ingredients
- 1 kg chicken (preferably bone-in parts like thigh, drumstick, or breast), cut into serving pieces
- 1 tablespoon cooking oil
- 1 thumb-sized ginger, sliced into thin strips
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 4 cups water (or more, depending on how soupy you like it)
- 2 cups green papaya or chayote, peeled and sliced
- 2 cups chili leaves (or substitute with malunggay or spinach)
- Fish sauce (patis), to taste
- Salt and pepper, to taste
- Optional: lemongrass for extra aroma
Directions
Tinolang Manok is a beloved traditional Filipino chicken soup known for its simple yet deeply comforting flavors. This hearty dish highlights tender chicken pieces simmered in a clear, aromatic broth infused with fresh ginger, garlic, and onions. The addition of green papaya or chayote adds a subtle sweetness and gentle texture, while chili leaves or malunggay bring a nutritious, leafy green element that complements the soup perfectly.
Perfect for rainy days or whenever you crave something light but satisfying, Tinola is often served hot alongside steamed rice. Its clean and flavorful broth not only warms the soul but also aids digestion, making it a staple in many Filipino households.
This recipe is straightforward to prepare, requiring minimal ingredients but delivering maximum comfort and nourishment. Whether you’re cooking for family or guests, Tinolang Manok embodies the heart of Filipino home cooking — simple, wholesome, and full of love.
Here’s an estimated nutritional info for one serving of Tinolang Manok (based on 6 servings):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 180–220 kcal |
| Protein | 25–30 g |
| Fat | 6–8 g |
| Carbohydrates | 6–8 g |
| Fiber | 1–2 g |
| Sodium | 500–700 mg* |
| Vitamin A | Moderate (from greens) |
| Vitamin C | Moderate (from papaya/chayote) |
| Iron | Moderate |
Disclaimer: Nutritional values are approximate and may vary depending on ingredient brands, portion sizes, and cooking methods. This recipe is for general informational purposes only and is not intended as medical or dietary advice. Please consult a nutritionist or healthcare professional for personalized guidance.
Steps
1 Done | Sauté AromaticsHeat oil in a large pot. Sauté garlic, onion, and ginger until fragrant and onion becomes translucent. |
2 Done | Cook the ChickenAdd the chicken pieces. Cook until lightly browned. Season with a bit of fish sauce (about 1–2 tablespoons). |
3 Done | Add Water & SimmerPour in the water. Bring to a boil, then reduce heat and let simmer for 25–30 minutes or until the chicken is tender. |
4 Done | Add VegetablesAdd the green papaya or chayote. Simmer for another 5–10 minutes until vegetables are tender. |
5 Done | Season and Add GreensSeason with fish sauce, salt, and pepper to taste. Add the chili leaves or malunggay/spinach and cook for 1–2 more minutes until wilted. |
6 Done | Serve HotServe steaming hot with rice! |
7 Done | 🌿 TipsYou can use sili pansigang leaves (chili leaves) for authenticity, but malunggay is a common and nutritious substitute. For extra aroma, add a stalk of lemongrass while simmering. Tinola tastes even better when the soup has slightly thickened from the collagen in the chicken bones! |
