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Chicken Tinola (Tinolang Manok)

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Chicken Tinola (Tinolang Manok)
6-8 servings Easy
Total: Active:
PREVIOUS: Chicken Paprikash NEXT: Adobong Na Manok

Ingredients (8)

  • 2 Tbsp, Cooking Oil
  • 2 tsp. Peeled Ginger, jullienned
  • 1 clove Garlic crushed, peeled
  • 1 medium sized onion, sliced
  • 2 Tbsp. Fish Sauce (Filipino, Thai, or Vietnamese)
  • 1 tsp Salt
  • 5 cups Water
  • 2 cups pared unripe papaya sliced (or Chayote)
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It is said that of all the dishes of the Philippines the most “Filipino” is tinola. It does not have any similarities with any other Asian dish. It quite simple to prepare and cooks quickly.


  1. 1In a medium sauce pan, heat the oil. Saute the ginger, garlic and onions for a minute. Add the Chicken pieces and saute until the chicken colors slightly. Season with the fish sauce and salt.
  2. 2Add the water. Bring to a boil then lower the heat and simmer of about 30 minutes or until the chicken is tender. Add the sliced papaya. Cook for 5 minutes more or until the papaya is tender. Add the pepper leaves. Cover and remove from the heat. Let stand for 5 minutes. Serve hot with steamed white rice.
  3. 3Additional fish sauce may be served to adjust to individual tastes.
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