Tinolang Manok is the ultimate comfort food! Made of chicken, green papaya, fresh spinach, and a ginger-flavored broth, this Filipino soup is hearty, healthy, and tasty.
- Cooking tips
- How to serve
- Storing leftovers
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- Tinolang Manok
I was five years old when my parents separated, and soon after, my father began another family. On one of the irregular occasions we did visit him, my brothers, my father, his new wife, and his then 2-year old son gathered around the table for a lunch of chicken tinola.
In the Philippines, or at least in our household, all edible parts of the fowl~liver, gizzards, neck and all, are used in the soup. As there is only ONE liver and it is considered the most nutritious, it’s usually given to the precious child of the house. When my father ladled our portions of the soup, I reached out for my bowl with a certainty that only comes from the naivety of a child that THE liver was in mine. Instead, my father, cooing as he did, plopped the coveted piece into his boy’s.
- Cut the chicken in uniform size to ensure even cooking.
- Although you can use boneless chicken meat, bone-in parts yield the best flavor.
- The recipe calls for green papaya but you can also use chayote, potatoes or upo.
- I use fresh spinach leaves as they are more accessible, but Malunggay or chili leaves are more traditional options.
How to serve
Tinola is traditionally served as a main dish for lunch or dinner. It’s common to partake of the dish with steamed rice and fish sauce as a condiment on the side.
- To store, transfer in a container with a tight-fitting lid and refrigerate for up 3 days or freeze for up to 2 months.
- To reheat, place in a saucepan and cook to an internal temperature of 165 F.