Chicken Tinola (Filipino Tinolang Manok)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
3 hrs 10 mins
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Servings
8
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Calories
19861 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Tinola (Filipino Tinolang Manok)
Description
This Chicken Tinola recipe starts with marinating chicken wings and drummettes in fish sauce to tenderize and infuse flavor. After bringing the chicken to room temperature, it is browned in oil with sautéed onion, garlic, and ginger to build a fragrant base. Water is then added with additional fish sauce, and the mixture is brought to a boil to create a light broth.
Chayote, cut into small cubes, is added to impart a subtle sweetness and maintain a tender-crisp texture, while spinach and moringa leaves are incorporated near the end for their bright green color and fresh herbal notes. Black pepper and salt adjust seasoning throughout. The resulting soup highlights clean, simple flavors and a delicate broth with a balance of savory and aromatic elements.
Chicken Tinola is typically served hot as a light main or part of a meal, suitable for cooler days or when seeking comforting, nourishing food. It pairs well with steamed rice or can be served alongside other Filipino dishes for variety.
Ingredients
- 2 lb chicken wings
- 2 lb chicken drummettes
- 5 tbsp fish sauce
- ½ yellow onion chopped
- 5 garlic minced, cloves
- 2 ginger julienned
- 6 c water more if necessary, filtered
- 2 chayote cut into ½ inch cubes, small
- 1 tbsp vegetable oil
- 4 c spinach cleaned
- 1 c moringa leaves stripped and cleaned
- ½ tsp black pepper
- salt to taste
Instructions
- Pat the chicken dry and put it in a storage container. Pour two tablespoons of fish sauce into the bowl and mix to make sure the chicken is thoroughly coated. Cover the container with a lid and marinate on the counter for at least two hours. Note: If you put the chicken in the fridge to marinate, you need to remove it at least 20 minutes before cooking to bring it to room temperature, otherwise the chicken will cook unevenly.
- In a pot over medium heat, add the vegetable oil and the onions. Saute for about one to two minutes or until the onions are translucent. Add the garlic and ginger and cook for one minute until fragrant, but not burned.
- Add the chicken into the pot and stir all the ingredients. Continue to the chicken in the pot for 6-8 minutes or until the chicken is brown on the outside, or the internal chicken temperature reads 135 °F.
- Add the water and the rest of the fish sauce into the pot and stir. Raise the heat to medium-high and bring to a boil.
- Lower the heat to medium-low and continue a simmer for about 30 minutes covered with the lid.
- Remember to stir occasionally and skim the fat and scum off the top of the soup.
- Add the chayote and continue to cook for 8 minutes or until the chayote is soft and you can pierce it easily with a fork.
- Add all the spinach.
- Immediately add all the moringa, then cook for up to one minute to soften the leaves.
- Taste test the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken should be tender and the internal temperature should read 165 °F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 19861 kcal
% Daily Value*
| Calories | 198.61kcal | 10% |
| Carbohydrates | 7.79g | 3% |
| Protein | 14.71g | 29% |
| Fat | 12.11g | 19% |
| Saturated Fat | 4.15g | 21% |
| Cholesterol | 47.15mg | 16% |
| Sodium | 950.17mg | 40% |
| Potassium | 354.29mg | 8% |
| Fiber | 1.11g | 4% |
| Sugar | 1.36g | 3% |
| Vitamin A | 1496.57IU | 30% |
| Vitamin C | 73.34mg | 81% |
| Calcium | 173.07mg | 17% |
| Iron | 1.47mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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