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Chicken Tinola (Tinolang Manok)
Tinola is a Filipino dish with chicken pieces cooked in ginger-flavored broth. It also usually has chayote or green papaya and green leaves like chili leaves or malunggay (moringa). Perfect during the rainy and cold season to keep you fit and warm.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course, Soup
Cuisine:
Asian, Filipino
Keyword:
chicken tinola, tinola, tinolang manok
Servings:
6
Calories:
436
kcal
Author:
Bebs
Ingredients
2
tablespoons
cooking oil
3
thumb
ginger root
- cut into strips
2
big cloves
garlic
- minced
1
medium
onion
- coarsely chopped
2
pounds
chicken
- cut into serving pieces
4-5
tablespoons
fish sauce
6
cups
water
2
stalks
lemongrass
- optional
1
chayote or green pap
- cut into wedges
1
cup
chili or malunggay leaves
US Customary
-
Metric
Instructions
In a pot over medium heat, saute ginger, garlic, and onion in oil until tender.
Add in the chicken pieces and fish sauce. Cover and let simmer for 5 minutes. Juices and some fat will usually come out from the chicken.
Add water and lemongrass. Bring to boil. Once it starts to boil, lower heat and cover pot. Let it simmer for 20 minutes or until chicken is tender.
Add the chayote or green papaya and let it cook for 5 minutes or until it becomes soft.
Add more fish sauce or salt if needed.
Lastly, mix in the chili or malunggay and simmer for another minute.
Transfer to bowls and serve while hot with rice.
Video
Notes
In case you do not have fish sauce, you can use salt.
Nutrition
Calories:
436
kcal
|
Carbohydrates:
6
g
|
Protein:
29
g
|
Fat:
32
g
|
Saturated Fat:
7
g
|
Cholesterol:
113
mg
|
Sodium:
1062
mg
|
Potassium:
428
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
210
IU
|
Vitamin C:
8.5
mg
|
Calcium:
45
mg
|
Iron:
1.7
mg