Tinolang Manok (Chicken Tinola) ๐Ÿ“

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Ingredients

Adjust Servings:
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

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Tinolang Manok (Chicken Tinola) ๐Ÿ“

Warm, healthy Filipino chicken soup

Features:
  • Flavorful
  • Gluten Free
  • High Protein
  • Tender & Juicy
Cuisine:

Tinolang Manok is a traditional Filipino chicken soup made with ginger, garlic, and onion, simmered with green papaya (or chayote) and leafy greens like chili leaves or malunggay. Light, comforting, and aromaticโ€”perfect with steamed rice on a rainy day.

  • 55 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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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 youโ€™re cooking for family or guests, Tinolang Manok embodies the heart of Filipino home cooking โ€” simple, wholesome, and full of love.

Hereโ€™s an estimated nutritional info for one serving of Tinolang Manok (based on 6 servings):

NutrientApproximate Amount
Calories180โ€“220 kcal
Protein25โ€“30 g
Fat6โ€“8 g
Carbohydrates6โ€“8 g
Fiber1โ€“2 g
Sodium500โ€“700 mg*
Vitamin AModerate (from greens)
Vitamin CModerate (from papaya/chayote)
IronModerate

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.

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Steps

1
Done

Sautรฉ Aromatics

Heat oil in a large pot. Sautรฉ garlic, onion, and ginger until fragrant and onion becomes translucent.

2
Done

Cook the Chicken

Add the chicken pieces. Cook until lightly browned. Season with a bit of fish sauce (about 1โ€“2 tablespoons).

3
Done

Add Water & Simmer

Pour in the water. Bring to a boil, then reduce heat and let simmer for 25โ€“30 minutes or until the chicken is tender.

4
Done

Add Vegetables

Add the green papaya or chayote. Simmer for another 5โ€“10 minutes until vegetables are tender.

5
Done

Season and Add Greens

Season with fish sauce, salt, and pepper to taste. Add the chili leaves or malunggay/spinach and cook for 1โ€“2 more minutes until wilted.

6
Done

Serve Hot

Serve steaming hot with rice!

7
Done

๐ŸŒฟ Tips

You 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!

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, youโ€™ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.

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