Chicken Tinola Soup is a type of Filipino chicken soup wherein chicken slices are cooked in ginger broth until tender, while slices of green papaya (or chayote) and malunggay leaves are added towards the end. This clear soup dish is perfect during rainy days and cold weather because the ginger broth and chicken can provide a comforting effect and it can also help keep you warm and cozy.
This chicken tinola recipe makes use of rice washing. When cooking white rice, it will need to be washed (or rinsed) first. Washing the rice means placing it in a bowl or in cooking pot along with a cup or two of water. Move it around using one hand until the water starts to turn white. The white water is what is called the “rice washing”.
Chicken broth is also an important ingredient because it adds flavor to the soup. Chicken broth can be omitted, but you will have to cook the chicken in low heat for several hours in order to extract the flavor that you need. The broth saves you time and effort too.
Malunggay leaves are native to tropical and warm places. It might not be always available in all locations. In fact, these vegetable is sold frozed in Asian stores on some states. You may use Spinach as an alternative ingredient. feel free to use any long green chili that you have access to.Korean hot pepper and Jalapeno are good alternatives.
Chicken Tinola is eaten with rice on the side. It is best when you have a small bowl or saucer of fish sauce with chili on the side. The fish sauce is drizzled over the chicken slices before eating it.
Let’s run through the steps of making this Chicken Tinola as well!
How to make Chicken Tinola:
We can begin by pouring 3 tablespoons of cooking oil into our cooking pot, and heating this up. Once it is hot, you can add 5 cloves of garlic you’ve chopped, and sauté this. When it gets to a light brown color, you can let your 1 medium yellow onion you’ve sliced, and 2 knobs of ginger you’ve julienned join the party. We will keep sautéing this until the onion softens.
Adding chicken, and letting it cook:
And then place 2 pounds of chicken you’ve cut up into serving pieces in the pot. Continue cooking until you achieve a light to medium brown color for the meat. And then incorporate 2 cups of chicken broth or stock, and 3 cups of rice washing. Wait for this to start boiling.
When it is boiling, get the cover, and put it on top. We will cook this using low to medium heat for around 35 to 40 minutes. Once you are done with this step, you can go ahead and add 2 pieces of chayote or 1 small green papaya, both wedged. But you can also skip this ingredient if you are not a fan of the flavor of this vegetable.
Now stir this all up, and cook for 5 to 7 minutes more. Then we will need to put 1 cup of malunggay leaves, and 1 cup of hot pepper leaves inside. Start stirring this again, and let it cook for 2 minutes. And then at last, you can add your 2 tablespoons of fish sauce as a final touch. Stir again, and then you’re done cooking! Just turn the heat off, and transfer this delicious Chicken Tinola to your serving bowl of preference.
Now since this dish is good for 4 people, you might have a couple of leftovers. If this is the case, let me teach you the right way for storage when it comes to Tinola.
How to store Chicken Tinola:
Start out by making sure your dish is at room temperature, and no longer hot. Then you can take an airtight or sealed container, and pour your Tinola inside. Then you can place this in your fridge where it can be good for eating for about 3 to 4 days.
You can also use a freezer bag to freeze your Chicken Tinola. This way, you can get it to last for longer, possibly a few months. Once you’re ready to eat this again, let this defrost, and then reheat using your stove.
Are you also looking for other recipes making use of chicken? Here are other ways to work with this poultry ingredient!
More chicken recipes to check out:
Another recipe that may taste familiar, and reminiscent of the coziness of home, Chicken Arroz Caldo is definitely a dish that will come handy. This is because it is one of the best meals to have when you’re sick. It has plenty of protein and other nutrients you will need for recovery. But with illness or not, this surely is a dish that is much enjoyed by many. The ginger-y, soothing taste of Arroz Caldo mixes nicely with the light saltiness and meatiness of our chicken.
Because of its popularity, the dish can be found in many restaurants in the Philippines. But I have to say, Arroz Caldo simply is a meal that often tastes better when made from the comfort of your home. Learn this quick and speedy recipe by clicking on the link!
What about a dish that leans more on the flavorful, unmistakably savory side? You really can’t go wrong with picking Chicken Adobo for your next dining experience. This dish is usually mentioned by people inside and outside the country for its distinct taste. And because of this, it has made Filipino cuisine more famous globally.
You can find out more about what causes that hype by creating your own Adobo! This popular chicken dish is not as difficult to cook as it seems. It will take just about an hour to make. You will work with brilliant spices and seasonings like peppercorn, dried bay leaves, white vinegar and more!
What about trying another saporous, appetizing way to have your chicken? Unlike our previous dishes, this involves no stew or soup. Chicken Inasal mainly involves marinating our chicken perfectly to get it to have hints of saltiness and zestiness all in one. We have ingredients like lemongrass, soy sauce and lemon soda to get this to happen. We will also utilize our grilling skills for this recipe, which makes it all the more exciting to learn.
Looking for more chicken dishes? There are a ton more here at Speedy Recipe for you to look at! Feel free to scroll through the website, and suggest any new recipes you would like to study how to cook.
Chicken Tinola Recipe
- 2 pounds chicken cut into serving pieces
- 3 cups rice washing this is the water used to wash rice
- 2 cups chicken broth
- 1 yellow onion sliced
- 2 knobs ginger julienne
- 5 cloves garlic chopped
- 2 pieces chayote wedged (or 1 small green papaya wedged)
- 2 pieces long green chili pepper optional
- 1 cup hot pepper leaves
- 1 cup malunggay leaves
- 2 tablespoons fish sauce
- 3 tablespoons cooking oil
- Heat oil in a cooking pot.
- Saute garlic until light brown. Add onion and ginger. Continue to saute until the onion gets soft.
- Add the chicken. Cook until light to medium brown.
- Pour-in the chicken broth and rice washing. Let boil. Cover and cook in low to medium heat for 35 to 40 minutes.
- Add the chayote or green papaya and long green chili (if desired). Stir and cook for 5 to 7 minutes.
- Add the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
- Pour-in the fish sauce. Stir. Turn the heat to off and serve.