Picture this: a steaming bowl of hearty soup bursting with tender chicken infused with the mild sweetness of green papaya and the earthy essence of malunggay leaves. Looks amazing? Then you better stick to this chicken tinola recipe.
Tinola is a delicious, comforting culinary delight that reflects the rich cultural heritage of the Philippines. In this post, we’ll take you on a journey through the famous chicken tinola recipe. We’ll also give you cooking and storage tips to make the most out of this chicken tinola recipe.
What Is Chicken Tinola?
Chicken tinola features tender chicken, green papaya, and malunggay (moringa) leaves. Cooks simmer these hearty ingredients in ginger-infused broth or stock.
Locals know this beloved dish for its rich, savory flavors, and comforting warmth, making it a popular choice for meals and gatherings.
Trivia: chicken tinola has Spanish and indigenous cooking influences. The dish also highlights the use of locally available ingredients, which varies across the country, leading to slight variations in terms of taste and preparation.
Where Did Chicken Tinola Come From?
Chicken tinola originated in the Philippines. While we can’t pinpoint the time and place, the dish has been a part of Filipino cuisine for centuries. Some sources say it started in the 1800s.
In addition, many people believe that tinola evolved from several indigenous cooking techniques and Spanish culinary practices. These techniques sprouted during the Spanish colonization, which lasted from the 16th to the 19th century.
Of course, its ingredients have interesting backgrounds, too. For one, ginger― One of the primary ingredients of tinola― was brought to the Philippines by Chinese traders. Since then, it has become a staple in Filipino cuisine.
The dish’s Spanish influence also involves sofrito, a cooking base made by sautéing garlic, onions, and tomatoes― something common in Spanish and Latin American cuisine.
Chicken Tinola Cooking Tips
Cook delicious and authentic chicken tinola by following these cooking tips:
1. Use the best ingredients.
Pick fresh chicken (preferably free-range or organic) for the best flavor and texture. You should also use firm, unripe green papayas. Lastly, pick malunggay (moringa) leaves that are fresh and vibrant.
2. Sauté ginger, garlic, and onions first.
Start by sautéing the aromatics (ginger, garlic, and onions) until they become fragrant and slightly softened. Don’t skip this step because it produces a deep, flavorful base for the soup.
3. Brown the chicken.
Make sure to brown the chicken in the same pot. Doing so enhances its flavor and texture. It also helps seal in the juices, resulting in more tender and flavorful meat.
4. Add green papaya and malunggay leaves at the right time.
Green papaya takes longer to cook than malunggay leaves. So, you must add it to the soup first. Let it soften before adding the leaves.
Remember, malunggay leaves should be added at the end since they cook quickly and becomes overly soft when overcooked.
How to Store Chicken Tinola
Here’s how to store chicken tinola the right way:
1. Cool the soup.
Let the soup cool down to room temperature before storing it. Doing so prevents moisture from building up inside the container. It also prevents bacterial growth.
2. Use airtight containers.
Place the cool tinola in airtight containers or resealable plastic bags. Doing so preserves the soup’s flavor and freshness.
3. Separate chicken and vegetables.
If you’re storing the dish for over a day, separate the chicken and vegetables from the broth. Doing so prevents the vegetables from becoming mushy when reheating.
4. Refrigerate right away.
Put the containers or resealable bags in the refrigerator right after sealing them. The dish can last for three to four days in the fridge when properly stored.
5. Freeze for longer storage.
If you plan to store the dish for an extended period, freeze it. When frozen, the dish can last for many weeks. Remember to label the containers and write the date so you won’t get confused.
6. Reheat gently.
Simply reheat the dish under low heat. Stir it occasionally to heat it evenly. Additionally, heat the soup to at least 165°F (74°C), so it remains safe for consumption.
Chicken Tinola Recipe
Tinola Recipe
Ingredients
- 1 kg chicken
- 2 thumb-sized pieces ginger
- 4 cloves garlic minced
- 1 medium-sized onion sliced
- 500 g green papaya
- 2 cups malunggay (moringa) leaves
- 6 cups water or chicken broth
- 2 tbsp fish sauce (patis)
- 3 tbsp cooking oil
- salt and papper to taste
Instructions
- Heat the cooking oil over medium heat in a large pot or deep pan. Then, sauté the ginger, garlic, and onion until fragrant and tender.2 thumb-sized pieces ginger, 4 cloves garlic, 3 tbsp cooking oil, 1 medium-sized onion
- Put the chicken pieces in the pot. Cook until lightly browned on all sides.1 kg chicken
- Add the water or chicken broth, submerging the chicken entirely. Bring the mixture to a boil, then reduce the heat to a simmer. Remove any foam or impurities that rise to the surface as you go.6 cups water or chicken broth
- Next, cover the pot and let the chicken simmer for 20 to 25 minutes or until it’s almost fully cooked.
- Add the green papaya to the pot. Continue to simmer for an extra 10 to 15 minutes or until the vegetables become tender.500 g green papaya
- Stir in the fish sauce (patis). Then, add salt and pepper as needed.2 tbsp fish sauce (patis), salt and papper to taste
- Finally, add the malunggay leaves (or your chosen alternative). Let them cook for two to three minutes until they become tender.2 cups malunggay (moringa) leaves
- Remove the pot from the heat. Let the soup rest for a few minutes on the stove so the flavors mix properly.
- Serve the dish hot, with a side of white rice. Enjoy!
Cuisine: Filipino
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6
Ingredients
- 1 kg chicken
- 2 thumb-sized pieces ginger
- 4 cloves garlic, minced
- 1 medium-sized onion, sliced
- 500 g green papaya
- 2 cups malunggay (moringa) leaves
- 6 cups water or chicken broth
- 2 tbsp fish sauce (patis)
- 3 tbsp cooking oil
- salt and pepper to taste
Instructions
1. Heat the cooking oil over medium heat in a large pot or deep pan. Then, sauté the ginger, garlic, and onion until fragrant and tender.
2. Put the chicken pieces in the pot. Cook until lightly browned on all sides.
3. Add the water or chicken broth, submerging the chicken entirely. Bring the mixture to a boil, then reduce the heat to a simmer. Remove any foam or impurities that rise to the surface as you go.
4. Next, cover the pot and let the chicken simmer for 20 to 25 minutes or until it’s almost fully cooked.
5. Add the green papaya to the pot. Continue to simmer for an extra 10 to 15 minutes or until the vegetables become tender.
6. Stir in the fish sauce (patis). Then, add salt and pepper as needed.
7. Finally, add the malunggay leaves (or your chosen alternative). Let them cook for two to three minutes until they become tender.
8. Remove the pot from the heat. Let the soup rest for a few minutes on the stove so the flavors mix properly.
9. Serve the dish hot, with a side of white rice. Enjoy!
Frequently Asked Questions
Chicken tinola is made of chicken, chicken broth, green papaya, ginger, and malunggay (moringa) leaves. It also contains garlic, onion, and fish sauce. Filipinos serve chicken tinola with rice for a hearty meal.
Papaya is better in tinola because it adds a little sweetness to the dish. Sayote works as well, but it adds a refreshing taste instead. However, both papaya and sayote work well with tinola. Both ingredients complement the taste of ginger well.
Tinola is chicken stew or chicken soup in English.
The best food pair for tinola is white rice. You can also eat it on its own.
Conclusion
Chicken tinola is a heartwarming and flavorful Filipino dish. This traditional Filipino dish features tender chicken, aromatic ginger-infused broth, and healthy vegetables.
So what are you waiting for? Sanitize your kitchen tools and equipment and start cooking now!
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yummy! I wish my dad could make this for me.
nice recipe
VERY DELICIOUS
Yummy and healthy, perfect for an afternoon meal (^。^)
the recipe looks great!