Chicken Tinola, also known as Tinolang Manok, is a simple yet flavorful Filipino dish. With few ingredients, it bursts with the taste of ginger, garlic, rich chicken broth, sweet sautéed onions, and savory green papaya or chayote squash.
As a child, I loved eating Chicken Tinola with rice, especially during the rainy season. It made me feel warm and active. The garlicky and gingery flavors are delightful. Despite its simple ingredients, Chicken Tinola is rich in vitamins and nutrients. In the Philippines, new mothers often receive this dish to regain energy. Its calcium and protein content can boost milk supply for breastfeeding.
Food can change our mood. Chicken Tinola made me realize how wonderful life is, as food can make us happy and feel at home, even when we’re far away.
This dish holds cultural significance in Filipino households. It’s often prepared for new mothers to help them regain strength. Its warming properties make it perfect for the rainy season, providing comfort and nourishment. Chicken Tinola embodies the essence of Filipino cuisine—simple yet profound.
Savor each spoonful of Chicken Tinola and appreciate the flavors and the love that goes into making it. This dish is more than a meal; it’s a piece of Filipino heritage that brings families together. Try this Chicken Tinola recipe and share your experience!
Ingredients
Ingredients
- 2 lb Chicken Legs
- 1 piece Sayote (Chayote), cut diagonally
- 7 cups Water
- 1 cup Malunggay Leaves (Moringa)
- 1 cup Spinach
- 1/8 cup Garlic, Minced
- 1/4 cup Onions, Julienne cut
- 1/3 cup Ginger, Julinne cut
- 2 tbsp Fish Sauce
- 3 tbsp Grapeseed Oil
- 1 tbsp Knorr Chicken Powder
- 1 tsp Salt
- 1 tsp Ground black Pepper
Instructions
Instructions
- 1
Preheat a large pot and add the grapeseed oil. Sauté the ginger, onion, and garlic until fragrant.
- 2
Add the chicken legs and cook for approximately 3 minutes, or until they begin to turn light brown.
- 3
Once the chicken is slightly browned, add the water, salt, ground black pepper, and fish sauce. Simmer for 40 minutes.
- 4
Incorporate the sayote (chayote) and cook for an additional 5 minutes.
- 5
Add the spinach and malunggay (moringa) leaves, cooking until they wilt.
- 6
Enjoy and Serve!
Notes
Notes
- Customization: Feel free to customize this recipe by adding other vegetables like bell peppers, carrots, or zucchini.
- Spice Level: Adjust the amount of ground black pepper to your preferred spice level. You can also add a pinch of red pepper flakes for extra heat.
- Fish Sauce: If you prefer a milder flavor, reduce the amount of fish sauce or replace it with soy sauce.
- Storage: This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- Serving Suggestion: This soup pairs well with steamed rice or a slice of crusty bread for a hearty meal.