𝒞𝒽𝒾𝒸𝓀𝑒𝓃 𝒯𝒾𝓃𝑜𝓁𝒶

Tinolang Manok, also known as Chicken Tinola, is a traditional Filipino comfort dish that embodies warmth, simplicity, and nourishment in every bowl. This classic soup features tender pieces of chicken simmered in a fragrant broth infused with ginger, garlic, and onions — ingredients that give it a soothing aroma and a naturally healing flavor.

Traditionally, Tinolang Manok is cooked with green papaya or sayote (chayote) and fresh chili leaves (dahon ng sili), which add both nutrition and a delicate balance of sweetness and spice. Some versions include malunggay (moringa leaves) or spinach as a healthy substitute. The broth is light yet flavorful, making it the perfect comfort food for rainy days or when one needs a hearty, home-cooked meal to lift the spirit.

Beyond its delicious taste, Tinolang Manok is also rich in health benefits. Chicken provides a lean source of protein essential for muscle growth and repair, while ginger has anti-inflammatory and immune-boosting properties. The vegetables, on the other hand, supply vital vitamins, fiber, and antioxidants that support overall well-being.

What makes Tinolang Manok truly special is its deep connection to Filipino home cooking and family traditions. It’s often served during family gatherings, when someone is feeling under the weather, or simply as a warm, comforting meal shared with loved ones. Every spoonful tells a story of care, comfort, and the timeless flavors of Filipino cuisine — simple yet full of heart.

CHICKEN TINOLA

5-6 Serving

Ingredients:⇣⤵️

• 3 lb roasting Chicken, cut up
• 2 tsp cooking oil
• 2 tsp fresh ginger strips
• 1 clove garlic, crushed
• 1 medium onion 
• 2 tbsp patis
• 1 tsp salt
• 5 cups water
• 2 cups pared sliced unripe papaya
• 1/2 lb. spinach 

 

Preparation⤵️⇣

• 1. In medium saucepan, heat oil over medium heat.
• 2. Saute ginger, garlic and onion for 1 minute.
• 3. Add chicken and saute until chicken colors slightly. 
• 4. Season with patis and salt.
• 5. Add water.
• 6. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender.
• 7. Add papaya, cook for 5 minutes until papaya is tender. 
• 8. Add spinach, cover and remove from heat.
• 9. Let stand for 5 minutes. 
• 10. Serve hot.

Note: I put a spinach veggie because there's no available malunggay or sili leaves in the supermarket nearby. Sometimes there's an available of papaya in Don Quijote Atsugi supermarket but so rare only. But if don't have average papaya, I used eggplant or sayote for the papaya substitute. Sometimes I used zucchini for the substitute of papaya as well.