Chicken Tinola

Chicken Tinola Recipe

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Jean Ray


Filipino chicken soup


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15 Min
1 Hr
Stove Top


  • 2 lb
    chicken pieces
  • 1
    small green raw papaya
  • 2 Tbsp
    vegetable oil
  • 3 clove
    garlic, minced
  • 1
    medium onion, sliced
  • 3 tsp
    ginger, thinly sliced
  • 3 Tbsp
    fish sauce
  • 4-5 c
  • ·
    salt and pepper to taste
  • 1 bunch
    spinach, cut in 3" pieces

How to Make Chicken Tinola


  1. Peel papaya, remove seed, and cut in 1/2 thick pieces.
  2. Heat oil on medium and saute garlic, onion, and ginger. Add chicken pieces and fish sauce and cook 5 minutes. Add water and bring to a boil then lower heat and simmer 30 minutes. Add papaya and cook 10 minutes. Add salt and pepper to taste.
  3. Remove from heat, add spinach, cover, and let sit for 3 minutes to wilt spinach.

Printable Recipe Card

About Chicken Tinola

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Filipino

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