Chicken Tinola

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients:

• 1 kg (2 lbs) chicken (bone-in, skin-on pieces like thighs & drumsticks for best flavor)
• 2 tablespoons oil
• 1 thumb-sized piece of ginger, sliced into thin strips
• 5 cloves garlic, minced
• 1 medium onion, sliced
• 4 cups chicken broth (or water with 1 chicken bouillon cube for deeper flavor)
• 1 tablespoon fish sauce (adds umami)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 unripe green papayas or chayote, peeled and sliced
• 3-4 cups malunggay (moringa leaves) or baby spinach
• 2-3 pieces green chili peppers (siling haba) (optional, for mild heat)

Instructions:

1. Sear the Chicken for More Flavor

1. Heat oil in a pot over medium heat.
2. Add ginger and garlic, sautéing for 30 seconds until fragrant.
3. Stir in onions and cook until softened.
4. Add chicken and cook until lightly browned on all sides (about 5 minutes).

2. Simmer the Broth

1. Pour in chicken broth and bring to a gentle boil.
2. Add fish sauce, salt, and black pepper.
3. Reduce heat to low and let it simmer for 25 minutes, until the chicken is tender.

3. Add the Vegetables

1. Add green papaya/chayote and simmer for another 5-7 minutes, or until tender.
2. Toss in green chili peppers (if using) for a subtle kick.
3. Stir in malunggay leaves and turn off the heat. The residual heat will cook the leaves.

4. Serve & Enjoy

• Ladle the hot, flavorful broth into bowls.
• Serve with steamed white rice and a side of fish sauce with chili for dipping.

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Tips for the Best Tinola:✔ Use bone-in chicken – It makes the broth richer and tastier.
✔ Sear the chicken before adding liquid – This adds depth to the broth.
✔ Add fish sauce early – This enhances the umami taste of the broth.
✔ Use malunggay instead of spinach – It’s more traditional and nutritious.
✔ For extra depth, add a teaspoon of lemongrass for a more aromatic broth.