Chicken Tinola Recipe

Name: Lina's Filipino Marketplaces Chicken Tinola Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1.2 kg bone-in chicken pieces (thighs and drumsticks); 2.5 liters water; 1 cup ginger, peeled and julienned; 6 cloves garlic, peeled and crushed; 1 medium onion, sliced; 1 medium green papaya (or chayote), peeled and cut into wedges; 200 g puso ng saging or baby bok choy (leafy greens), ends trimmed; 3 tbs fish sauce (patis); 1 tsp rock salt or fine sea salt; 1 tsp whole black peppercorns; 2 tbs vegetable oil; 1 tsp freshly ground black pepper; 2 stalks spring onions (scallions), sliced on bias; 3 pieces calamansi or lime wedges (for serving)

Inspired by Lina's Filipino Marketplace

Time50m

Serves4

Make Chicken Tinola Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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CHICKEN

2 2/3 lb (1.2 kg) bone-in chicken pieces (thighs and drumsticks)

10.6 cup (2.5 liters) water

1 cup ginger, peeled and julienned

6 cloves garlic, peeled and crushed

1 medium onion, sliced

1 medium green papaya (or chayote), peeled and cut into wedges

7.05 oz (200 g) puso ng saging or baby bok choy (leafy greens), ends trimmed

3 tbs fish sauce (patis)

1 tsp rock salt or fine sea salt

1 tsp whole black peppercorns

2 tbs Tuscany sunflower oil

1 tsp freshly ground black pepper

2 stalks spring onions (scallions), sliced on bias

3 pieces calamansi or lime wedges (for serving)

Method

CHICKEN

Prepare chicken

Clean the chicken pieces: rinse under cold water, pat dry with paper towels. Trim excess fat. Season lightly with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper; set aside for 10 minutes.

Sauté aromatics

Heat 2 tablespoons vegetable oil in a large pot (4–6 liters capacity) over medium heat. Add sliced onion and sauté 2 minutes until softened. Add crushed garlic and julienned ginger; sauté 1–2 minutes more until fragrant but not browned.

Brown chicken (optional)

Add the chicken pieces to the pot in a single layer. Sear 3–4 minutes per side until lightly golden. Browning is optional but adds flavor; if using a small pot, do this in batches to avoid overcrowding.

Simmer

Pour in 2.5 liters of water and add whole black peppercorns. Bring to a boil over high heat. Skim off any scum or foam that rises to the surface with a slotted spoon for clearer broth. Reduce heat to low, cover partially, and simmer gently for 20 minutes.

Add papaya and season

After 20 minutes, add the green papaya wedges to the pot. Stir in 3 tablespoons fish sauce and 1 teaspoon rock salt. Continue simmering, uncovered or partially covered, for another 10–12 minutes, until the papaya is tender and the chicken is cooked through (internal temperature 75°C/165°F). Taste the broth and adjust seasoning with additional fish sauce or salt as needed.

Add greens and finish

Add the tablespoon of freshly ground black pepper (if desired) and the trimmed leafy greens (puso ng saging or baby bok choy). Cook 2–3 minutes more until greens are wilted but still bright.

Rest and serve

Turn off heat. Stir in sliced spring onions. Let the tinola rest for 2 minutes to let flavors marry. Serve hot with steamed rice and calamansi or lime wedges on the side. Offer extra fish sauce or freshly ground pepper to taste.