Aromatic Filipino Tinola with Papaya and Malunggay Leaves
Tinola is a classic Filipino chicken soup characterized by its fragrant aroma and simple yet flavorful ingredients, including green papaya and malunggay leaves.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Mix Ingredients
In a bowl, mix the chicken pieces with fish sauce and calamansi juice.
- 2
Marinate
Cover and let marinate in the refrigerator for 30 minutes.
- 3
Rest
Allow to come to room temperature before cooking.
Preparing the Broth
- 1
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.
- 2
Add Broth
Pour in the chicken broth, and bring to a simmer.
Tip: 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.
How to Make Aromatic Filipino Tinola with Papaya and Malunggay Leaves
Total time: 1 h 33 min · Yields 6 servings
- 1
Cooking the Chicken
Add the marinated chicken pieces to the pot, simmer until partially cooked, about 15 minutes.
- 2
Adding Vegetables
Stir in papaya wedges, cover, and cook until the papaya is tender, about 10 minutes.
- 3
Final Touches
Add the malunggay leaves, cook for an additional 5 minutes. Season with salt, pepper, and more fish sauce if desired.
Chef's Tips
Frequently asked questions
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.
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