Filipino Tinola is a soulful chicken soup that captures the essence of Filipino home cooking. Known for its light yet deeply aromatic broth, this classic dish highlights succulent chicken simmered with fresh ginger, garlic, and onions, creating a warm and nourishing meal that’s both simple and satisfying. The star ingredient, Green Papaya, adds a mild sweetness and subtle crunch, balancing the savory and aromatic elements of the soup.
Complemented by the slightly peppery taste of chili leaves (or malunggay leaves as an alternative), this dish is not just a meal but a cultural experience. Tinola is a go-to comfort dish during chilly weather or when feeling under the weather. Its soothing ginger-infused broth and wholesome ingredients make it a popular choice for warming the body and aiding recovery from colds.
The use of Green Papaya in Tinola sets it apart from other chicken soups. Unripe papaya is packed with enzymes and nutrients, making it a healthy addition to this light yet satisfying dish. Whether you’re new to Filipino cuisine or a longtime fan, this Tinola recipe with Green Papaya will transport your taste buds to the islands. Perfect for family gatherings or solo dinners, it’s easy to make and requires simple, accessible ingredients. Serve it with steamed rice for a complete and wholesome meal that celebrates Filipino flavors and traditions.
Timing
📌 Number of Servings: 4-6
⏳ Preparation Time: 15 minutes
🔥 Cooking Time: 45 minutes
🥢 Ingredients :
✅ 1 kg (2.2 lbs) chicken, cut into serving pieces (preferably thighs and drumsticks)
✅ 1 medium Green Papaya, peeled, seeded, and cut into wedges or chunks
✅ 1 thumb-sized piece of ginger, peeled and sliced thinly
✅ 3 cloves garlic, minced
✅ 1 medium onion, sliced
✅ 2 tablespoons fish sauce (patis)
✅ 1 tablespoon vegetable oil
✅ 1 bunch chili leaves (or malunggay/moringa leaves), washed
✅ 6 cups water or chicken broth
✅ Salt and pepper, to taste
👨🍳 Instructions :
Get Ready to Cook: Start by rinsing the chicken pieces under cold water, then pat them dry with paper towels. Peel the green papaya and chop it into wedges or bite-sized pieces. Thinly slice the ginger, finely chop the garlic, and slice the onion.
Create the Aromatic Foundation: Heat vegetable oil in a large pot over medium heat. Once warm, toss in the ginger slices and let them sizzle for 1–2 minutes to infuse the oil with flavor. Add the garlic and onion, stirring for 2–3 minutes until the onion softens and becomes translucent.
Brown the Chicken: Place the chicken pieces in the pot, stirring to coat them with the fragrant base. Cook for 5–7 minutes, stirring now and then, until the chicken takes on a light golden hue.
Develop the Broth: Stir in the fish sauce and cook for another minute. Pour in 6 cups of water or chicken broth, then bring the mixture to a boil. Reduce the heat, cover, and simmer for about 30 minutes, or until the chicken is tender and juicy.
Incorporate the Papaya: Add the green papaya pieces to the pot and cook for 5–7 minutes, until the papaya is tender but still firm.
Finish with Greens: Gently stir in the chili leaves (or malunggay leaves) and cook for 1–2 minutes until they wilt. Season with salt and pepper to taste.
Enjoy the Dish: Take the pot off the heat and serve the dish piping hot alongside steamed rice for a satisfying meal.
💡 TIPS :
- If Green Papaya is unavailable, you can substitute it with chayote (sayote), which offers a similar texture.
- Adjust the simmering time if using a tougher chicken cut to ensure tenderness.
- For a spicier kick, add a few pieces of green chili or a pinch of red pepper flakes.
- Use fresh chili leaves or malunggay for authentic flavor; spinach can be an alternative if neither is available.
- Skim off any excess fat or foam from the broth for a clearer, cleaner soup.
📊Nutrition Information (per serving)
Note: Nutrition values are approximate and vary based on ingredients and portion sizes
Calories: 250 kcal
Total Fat: 12g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 600mg
Total Carbohydrate: 10g
Dietary Fiber: 2g
Sugars: 3g
Protein: 25g
❓ FAQ :
- What is Tinola, and why is Green Papaya used in it?
Tinola is a traditional Filipino chicken soup made with ginger, garlic, and leafy greens. Green Papaya is used for its subtle sweetness and texture, which complements the savory broth and adds nutritional value. - Can I use ripe papaya instead of Green Papaya in Tinola?
No, ripe papaya is too soft and sweet for Tinola. Green Papaya is preferred as it holds its shape and provides a mild flavor during cooking. - What can I substitute for Green Papaya in Tinola?
If Green Papaya is unavailable, chayote (sayote) is a great substitute due to its similar texture and mild taste. - Are chili leaves necessary for Tinola?
Chili leaves add a distinct peppery flavor, but they’re not mandatory. You can use malunggay (moringa) leaves or spinach as alternatives. - How do I store leftover Tinola?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid overcooking the Green Papaya. - Can I freeze Tinola with Green Papaya?
Yes, you can freeze Tinola, but the Green Papaya may lose its texture. It’s best to freeze the broth and chicken separately and add fresh papaya when reheating. - Is Tinola healthy?
Yes, Tinola is a nutritious dish, especially with Green Papaya, which is rich in enzymes and fiber. The ginger also offers anti-inflammatory benefits. - How do I make Tinola more flavorful?
Use chicken with bones for a richer broth, and don’t skip the fish sauce. Adding extra ginger can also enhance the warmth and aroma. - Can I use chicken breast instead of thighs for Tinola?
Yes, but chicken thighs or drumsticks are preferred for their juiciness. If using breast, simmer for a shorter time to prevent dryness. - What dishes pair well with Tinola?
Tinola pairs wonderfully with steamed white rice and a side of pickled vegetables or a simple salad for a balanced meal.
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