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5 from 1 vote

Chicken Tinola Recipe

This is a recipe for Filipino chicken soup known as Tinola. It has chopped chicken pieces, malunggay, and green papaya.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: Filipino
Servings: 4 people
Calories: 423kcal
Author: Vanjo Merano

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Video

Nutrition

Serving: 4g | Calories: 423kcal | Carbohydrates: 15g | Protein: 27g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 1229mg | Potassium: 588mg | Fiber: 2g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 142mg | Calcium: 313mg | Iron: 2mg