Chicken Tinola
Filipino ginger chicken soup with green papaya and chili leaves
Ingredients
Instructions
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Sauté the aromaticsHeat the oil in a large pot over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
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Brown the chickenAdd the chicken pieces to the pot and brown on all sides, about 5 minutes. The chicken doesn't need to be fully cooked at this stage.
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Simmer the brothPour in the chicken broth and add fish sauce. Bring to a boil, then reduce heat and simmer covered for about 20 minutes, or until the chicken is tender and cooked through.
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Add the papayaAdd the green papaya pieces to the pot and continue to simmer for another 10 minutes, or until the papaya is tender but not mushy.
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Finish with greensIn the last 2 minutes of cooking, add the chili leaves or spinach and stir until just wilted. Season with salt and pepper to taste. Turn off the heat and add the lemon or calamansi juice.
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Serve hotLadle the soup into bowls, ensuring each serving has chicken, papaya, and greens. Serve immediately with steamed rice on the side.
Nutritional Information
320
Calories
per serving
28
Protein
g per serving
15
Carbohydrates
g per serving
18
Total Fat
g per serving
5
Saturated Fat
g per serving
3
Fiber
g per serving
6
Sugar
g per serving
890
Sodium
mg per serving
35
Vitamin C
% daily value
15
Iron
% daily value
Chicken Tinola is Also Known As
Tinolang Manok, Filipino Ginger Chicken Soup, Tinola or Chicken Ginger Stew
