My Lola used to make this chicken tinola every time one of us was sick. Growing up I legit thought this was what everyone meant when they said chicken soup. It was not until I got older that I realized tinola is its own thing entirely, a classic Filipino soup that tastes like a hug in a bowl.
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Bone-in chicken (has to be bone in) simmered in a ginger forward broth with chayote and spinach. Back home in the Philippines chicken tinola added moringa leaves but thats hard to find here. Light, comforting, and it makes the whole house smell incredible. This recipe is a staple for sick days, winter weather, or honestly anytime I want something that feels like home.
Serve with jasmine rice. If you want a more substantial meal or are feeding a larger group, serve this classic tinola alongside my Adobo Fried Rice or Rice Cooker Chicken and Rice. Here are my other Filipino recipes, if you want to try more.
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Substitutions
Chayote → is a type of squash. It's the traditional option. Zucchini works to in some cases, but omit it. I've made it without it and it was great.
Spinach → I couldn't find malunggay (moringa) leaves are traditional and available at Filipino grocery stores. Bok choy also works
Fish sauce → soy sauce if needed but fish sauce is essential to the authentic flavor
Leg quarters → any bone-in chicken works. Bone-in is important for the broth
How to make (PICTURES)
- Step 1: Prep the chicken. Be sure to score so the flavor sinks in. Season generously with salt and pepper on all sides.
- Step 2: Sear the chicken. Sear the chicken pieces in batches until golden on both sides. Remove and set aside.
- Step 3: In the same pot add the garlic, ginger, and onion. Saute for 2 to 3 minutes until fragrant.
- Step 4: Return the chicken to the pot. Add 4 litres of water. Bring to a boil then reduce to a simmer. Cook for 15 minutes.
- Step 5: Add the chayote quarters and fish sauce. Taste and adjust seasoning. Simmer for another 5 minutes. Toss in spinach for the last 2 minutes.
- Step 6: Ladle into bowls and serve immediately with steamed jasmine rice on the side.
Top tips
- Use boiling water. Adding boiling water instead of cold water to the pot cuts the cooking time significantly and keeps the broth clear. This is the trick for a faster weeknight tinola.
- Do not overcook the chayote. It should be just tender with a little bite. Overcooked chayote goes mushy and loses its texture. Five minutes is usually perfect.
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Chicken Tinola Recipe - The Filipino Comfort Food That Fixes Everything
Ingredients
Method
- Split leg quarters into drumsticks and thighs. Score the chicken with a few cuts on each piece so the flavor sinks in. Season generously with salt and pepper on all sides.4 chicken leg quarters
- Heat a large pot over medium-high heat with a drizzle of neutral oil. Sear the chicken pieces in batches until golden on both sides. Remove and set aside.Neutral oil for searing
- In the same pot add the garlic, ginger, and onion. Saute for 2 to 3 minutes until fragrant.1 inch fresh ginger, 2 cloves garlic, 1 onion
- Return the chicken to the pot. Add 4 litres of water. Bring to a boil then reduce to a simmer. Cook for 15 minutes. (Pour boiling water in to speed up)4 litres water
- Add the chayote quarters and fish sauce. Taste and adjust seasoning. Simmer for another 5 minutes or until the chayote is tender.Salt and pepper to season, 2 chayotes, 2 tablespoons fish sauce
- In the last 2 minutes of cooking add the spinach and stir through until just wilted.4 cups fresh spinach
- Ladle into bowls and serve immediately with steamed jasmine rice on the side.
Notes
- Fridge: Store in an airtight container for up to 4 days. The broth gets better the next day.
- Reheat: Bring to a gentle simmer on the stove. Add a splash of water if the broth has reduced. Microwave works in a pinch.
- Freezer: Freeze the broth and chicken separately for up to 3 months. Add fresh chayote and spinach when reheating.
Tried this recipe?
Mention @eatwithcarmen in all social platformsWhat does chicken tinola taste like? Light, clean, and deeply savory with a warm ginger flavor running through the broth. It is nothing like heavy Western chicken soup. It is fresher and more fragrant.
Can I make this in an Instant Pot? Yes. Sear the chicken using the saute function. Add everything except the chayote and spinach. Pressure cook on high for 15 minutes. Quick release, add chayote, saute for 5 minutes, add spinach at the end.
What is chayote and where do I find it? Chayote is a mild green gourd used in Filipino and Mexican cooking. You can find it at most Asian grocery stores and many mainstream supermarkets in the produce section. Green papaya is the traditional substitute if you cannot find it.
Can I use moringa leaves instead of spinach? Yes and it is actually the more traditional option. Malunggay or moringa leaves are available at Filipino grocery stores. Spinach is the easiest substitute if you cannot find them.
Can I use boneless chicken? You can but bone-in chicken gives the broth significantly more flavour. Boneless will still taste good but the broth will be lighter.
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
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