How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I substitute the green papaya?

Yes, chayote or other squash varieties can be used as an alternative.

Is it possible to make this dish ahead?

Yes, you can prepare the broth with chicken and papaya and add malunggay leaves just before serving.

Can I freeze the soup?

It is not recommended to freeze this soup as the texture of the papaya and greens may change.

Are there dietary tweaks for vegetarians?

Substitute chicken with tofu or tempeh and use vegetable broth to make it vegetarian.

Aromatic Filipino Tinola with Papaya and Malunggay Leaves

Name: Aromatic Filipino Tinola with Papaya and Malunggay Leaves
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1.5 lbs chicken pieces (bone-in, skinless); 2 tablespoons fish sauce; 1 tablespoon calamansi or lemon juice; 1 tablespoon vegetable oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2-inch piece ginger, julienned; 4 cups chicken broth; 1 medium green papaya, peeled, seeded, cut into wedges; 2 cups fresh malunggay leaves, rinsed; Salt and pepper, to taste; Additional fish sauce, for serving (optional)

A comforting and nutritious Filipino chicken soup

Tinola is a classic Filipino chicken soup characterized by its fragrant aroma and simple yet flavorful ingredients, including green papaya and malunggay leaves.

1 h 10 min
6
Easy

Ingredients

For the Chicken Marinade

1.5 lbs chicken pieces (bone-in, skinless)

2 tablespoons fish sauce

1 tablespoon calamansi or lemon juice

For the Tinola Broth

1 tablespoon vegetable oil

1 medium onion, chopped

3 cloves garlic, minced

2-inch piece ginger, julienned

4 cups chicken broth

For the Vegetables

1 medium green papaya, peeled, seeded, cut into wedges

2 cups fresh malunggay leaves, rinsed

For Seasoning

Salt and pepper, to taste

Additional fish sauce, for serving (optional)

Preparation

Marinating the Chicken

Mix Ingredients

In a bowl, mix the chicken pieces with fish sauce and calamansi juice.

Marinate

Cover and let marinate in the refrigerator for 30 minutes.

Rest

Allow to come to room temperature before cooking.

Preparing the Broth

Heat Oil and Sauté

Heat oil in a large pot over medium heat. Sauté onions until translucent, about 3 minutes. Add garlic and ginger, cook until fragrant.

Add Broth

Pour in the chicken broth, and bring to a simmer.

Do not let the broth boil rapidly; a gentle simmer brings out better flavors. For an extra kick, add sliced chili peppers to the broth.

Cooking Process

Cooking the Chicken

Add the marinated chicken pieces to the pot, simmer until partially cooked, about 15 minutes.

Adding Vegetables

Stir in papaya wedges, cover, and cook until the papaya is tender, about 10 minutes.

Final Touches

Add the malunggay leaves, cook for an additional 5 minutes. Season with salt, pepper, and more fish sauce if desired.

Plating & Serving