Chicken Tinola 

In Filipino cuisine, Chicken Tinola or Tinolang Manok is best served during rainy seasons. This ginger and onion soup gives warmth feeling to a cold weather. Easy to cook. Main ingredients of this dish are chicken (native or store-bought dressed chicken), green papaya wedges, lemon grass or tanglad in Bisaya, siling labuyo leaves or if not available, malunggay leaves or moringa leaves will do. 

 Bonus: You’ve got your other half hug you tight after preparing him this no fuss delish soup.


Serves 2-3 persons

What we need:

  • 1/2 kilo chicken, cut into serving pieces
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 medium sized onion, chopped
  • 1 thumb-sized ginger, peeled and cut
  • 1 small green papaya wedges
  • 1 tablespoon fish sauce
  • 1 or 2  lemongrass
  • bunch of siling labuyo leaves or malunggay leaves
  • salt
  • pepper
  • 4 cups water

How to cook:

  1.  Heat pot and add oil.
  2. Saute onion, garlic and ginger.
  3. Add the chicken and cook until color turns to light brown.
  4. Add the fish sauce and lemongrass.
  5. Pour in the water and let it boil. About 20-30 minutes.
  6. Add the green papaya wedges and simmer until tender. About 10 minutes.
  7. Add the siling labuyo or malunggay leaves and seasoned with salt and pepper to taste.
  8. Serve hot with rice and lots of love.

Try this recipe and let me know if you like it. Happy cooking.