Chicken Tinola
Tinolang manok is a beloved Filipino home-style soup built on a simple base of sauteed ginger, onion, and garlic, simmered with chicken until the broth turns fragrant and golden. Green papaya wedges and malunggay leaves round out the dish, adding gentle sweetness and color to the light, soul-warming broth. It’s the kind of dish Filipino families reach for on a rainy day or when someone in the house is feeling under the weather.
Watch It Made
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Instructions
- Heat oil in a pot over medium heat. Saute ginger until fragrant and lightly browned, then add onion and garlic; cook until softened.
- Add the chicken pieces and cook, stirring occasionally, until the outside turns opaque and lightly seared, about 5 minutes.
- Pour in the fish sauce and stir, then add the rice washing or water. Bring to a boil, skimming off any scum that rises to the top.
- Lower the heat, cover, and simmer for 20-25 minutes until the chicken is tender.
- Add the papaya wedges and green chili, and simmer for another 5-7 minutes until the papaya is just tender but not mushy.
- Stir in the malunggay leaves and cook for another minute. Season with salt and pepper to taste, then serve hot with steamed rice.
Cook's Tip
Don't skip skimming the broth in the first few minutes of boiling — removing the scum keeps the tinola broth clear and clean-tasting instead of cloudy and muddled.