Chicken Tinola (Tinolang Manok)
Chicken Tinola is a staple in my Filipino family during cold or gloomy days. The chicken is simmered in a light, aromatic broth along with leafy greens for that perfect bowl of soup!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs bone-in chicken (I used a whole chicken broken down along with its neck and bones)1
- 2 tablespoons cooking oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 medium onion, coarsely chopped
- 1/4 cup peeled ginger, julienned
- 5 garlic cloves, minced
- 2 lemongrass stalks, pounded
- 6 cups chicken stock2
- 2 tablespoons fish sauce
- ~2 cups green papaya, peeled and cut into chunks (may substitute with chayote)3
- 1 cup pepper leaves, packed4
- 1/2 cup moringa leaves (malunggay), packed
Instructions
- 1
Season your chicken on all sides well with salt and pepper.
- 2
Then, in a large pot, heat the 2 tablespoons of oil over medium-high heat. Add in the chicken (and chicken bones, if using) and sear in batches until browned on all sides. Set aside.
- 3
In the same pot, lower the heat to medium. Add in the onions and sauté until softened, about 3-5 minutes. Add in the ginger, garlic, and lemongrass. Continue to sauté for an additional 3 minutes until the aromatics have softened and become fragrant.
- 4
Pour in the chicken stock and fish sauce. Add back in the seared chicken and bones. Bring this to a boil, then lower the heat to medium-low to simmer. Cover with a lid and let simmer for 30 minutes.
- 5
After 30 minutes, add in the green papaya. Let the papaya cook slightly until softened, about 7-10 minutes.
- 6
Turn off the heat. Add in the pepper leaves and moringa to let them wilt in the residual heat. Serve warm.