Tinola is a ginger and onion based soup with chicken as the usual main ingredient. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. This dish is best served during cold and rainy weather because of the warming effect of the soup.
The secret in making a good chicken tinola is to simmer the chicken for longer periods of time. This will let all the flavor of the chicken come out and it also makes the chicken tender. You can also use malunggay leaves instead of pepper leaves (or even both) to maximize the health benefits.
Try this Chicken Tinola Recipe and let me know what you think.
Chicken Tinola Recipe
Ingredients
- 1 whole chicken cut into serving pieces
- 36 ounces rice washing
- 1/2 pc small green papaya cut into wedges
- 1 tbsp garlic minced
- 1 medium sized onion chopped
- 1 thumb ginger cut into strips
- 2 tbsp fish sauce
- Hot pepper leaves
Instructions
- Sauté the garlic, onion, and ginger
- Put-in the chicken and cook until color turns light brown
- Add the fish sauce and mix well
- Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
- Add the green papaya wedges and simmer for 5 minutes
- Add the hot pepper leaves
- Add salt and pepper to taste
- Serve hot. Share and enjoy!
MindanaoBabe says
bagay to sakin may lagnat..thanks a lot
jessica says
bkt po pinaghugasan ng bigas ang isinabaw?ano po pag kaka iba sa ordinaryong 2big?
myla says
hi, do you remove the water in frozen dahon ng sili or do you include them in the food you cook. kasi i noticed the water in the frozen dahon is already in greenish color, parang nandoon na ang sustansya kung itatapon ko pa. pls enlighten me on this. ty
esther says
yes, u can use any kind of hot chili leaves. U can also use malunggay or spinach if hot chili leaves is not available and make sure to drop 1 hot long sili it will make a big difference.
Emerson says
Sir, would appreciate very much if you could provide me with the Brand and manufacturer address on the package of the hot pepper leaves, so that I can procure some when I go home to the Philippines for a vacation. Cannot find any dahon ng sili here in Hong Kong, although there are fresh malunggay and singkamas here. Thanks. Enjoy your site very much. Regards
Panlasang Pinoy says
Emerson, got this from a pinoy store here in the US. Not sure if they are selling it in the Philippines since you can get fresh leaves anytime from the market or just pull some yourself.
izzy says
chayote, alternate sa papaya
iamghines says
i am cooking this right now. the “hugas bigas” is perfect. i remember my mom used that for her tinola too. thanks for an awesome recipe!
missbaguio says
my kids got colds and tinola is perfect for times like this. “there’s something about the chicken soup” plus the goodies in ginger. sadly our Filipino store here is open only thu-sundays so i just substitute pepper leaves with any green leafy vegetables and pakchoy is very common here, so i use that,its still as good and sayote here in down under is called “chokoes” 😀
Dina says
I cooked the Tinola recipe last week and this is the first time I didn’t have left over. My children loved it. Thank you for your simple and easy to follow recipe.
Hazel says
I love all the recipes…
jlee says
is there any alternative of papaya. B/c they dont have it from where i live..
Vanjo Merano says
You can use chayote.
bert says
Can i substitute pechay or mustard green for chili leaves?