Authentic Chicken Tinola Recipe: A Filipino Comfort Food Classic

Tinola

This recipe yields a flavorful and comforting Chicken Tinola, perfect for a weeknight meal.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• Protein:

  • 2 lbs whole chicken, cut into serving pieces (or 2 lbs chicken thighs and drumsticks)

• Aromatics:

  • 1 large yellow onion, quartered

  • 2 inches ginger, peeled and sliced thinly

  • 4 cloves garlic, minced

• Vegetables:

  • 1 green papaya or 2 medium chayote, peeled, seeded, and cut into wedges or chunks

  • 1 bunch moringa leaves (malunggay) or spinach

  • 1-2 long green chilies (siling haba), sliced diagonally (optional, for a bit of heat)

• Broth & Seasoning:

  • 8 cups chicken broth (or water)

  • 2 tablespoons fish sauce (patis) or soy sauce to taste

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons cooking oil (vegetable or canola)

• Garnish (optional):

  • Fresh cilantro or green onions, chopped

  • Lime wedges
    

Instructions:

1. Sauté Aromatics: Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the onion and ginger and sauté for 3-5 minutes, until softened and fragrant. Add the minced garlic and cook for another minute, until fragrant but not browned.
   

2. Sear Chicken: Add the chicken pieces to the pot and sear on all sides until lightly browned. This helps to develop flavor.
   

3. Build the Broth: Pour in the chicken broth (or water) and bring to a boil. Reduce heat to a simmer, cover the pot, and cook for 30-40 minutes, or until the chicken is cooked through and tender. You can check the doneness by piercing the thickest part of the chicken with a fork; the juices should run clear.
   

4. Add Vegetables: Add the papaya or chayote wedges to the pot. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
   

5. Season and Flavor: Stir in the fish sauce (or soy sauce). Season with salt and pepper to taste. Start with a small amount of fish sauce and adjust according to your preference. Remember that fish sauce is salty, so taste before adding more.
   

6. Add Leafy Greens and Chili: Add the moringa leaves (or spinach) and long green chilies (if using). Cook for 2-3 minutes, or until the leaves are wilted. Don't overcook the greens.
   

7. Serve: Ladle the Tinola into bowls and garnish with fresh cilantro or green onions and lime wedges, if desired. Serve hot with steamed rice.
   

Tips and Variations:

• Chicken: You can use bone-in or boneless chicken pieces. Bone-in pieces will add more flavor to the broth.

• Vegetables: You can add other vegetables like sayote (chayote's cousin) or even some sliced bell peppers for color.

• Seafood Tinola: For a seafood version, substitute the chicken with fish fillets (like milkfish or snapper) or shrimp. Reduce the cooking time since seafood cooks faster. Add the seafood towards the end of the cooking process to prevent overcooking.

• Ginger: Don't skimp on the ginger! It's a key ingredient in Tinola and adds a wonderful warmth and flavor.

• Fish Sauce: If you're not familiar with fish sauce, start with a small amount and add more to taste. It has a strong aroma but adds a unique umami flavor to the soup. Soy sauce is a good substitute if you don't have fish sauce.
  

Spiciness: Adjust the amount of chili according to your preference. You can also use a few slices of red chili if you prefer a spicier soup.

tinola recipe