Tinolang Manok (Chicken Tinola)

Tinolang Manok is the ultimate comfort food! It is made from chicken as well as fresh spinach, green papaya and a broth with a flavour of ginger This Filipino soup is nutritious, hearty and delicious.

Tinolang Manok (Chicken Tinola)

Tinolang Manok (Chicken Tinola)

Table Of Contents

  • Tips for cooking
  • The best method to provide
  • The storage of leftovers
  • Other chicken dishes
  • Tinolang Manok

What a privilege that we are human. The things we ignore as well as the things that we cherish and the things we cherish. Now, I’m a forty-two-year-old woman who has lived a full many a day, experienced a lot of it, and yet, each time I make an oblong pot of tingling mango the memory of the past that is already long gone is able to grip my heart and break it.

I was just five years old when my parents divorced shortly after that my father was able to start a new family. On one of the rare occasions that we visited my brothers, he as well as my father, his wife who was newly married, and his two-year-old son all gathered around the table to enjoy dinner of chicken and tinola.

Tinolang Manok (Chicken Tinola)

Tinolang Manok (Chicken Tinola)

In the Philippines in the Philippines, or at a minimum in our family, the whole edible part of a fowl’s liver, gizzard’s neck, neck, and everything else is included in the soup. Since there is only one life and it’s believed to be the most nutritious one, it’s typically given to the child who is the most precious in the home. When my father served us the contents of our stew, I reached to my bowl, with confidence that only stems from the child’s naivety that the liver was my bowl. My father, giggled while he did it, but the prized piece into the bowl of his son.

Philippines within the Philippines and at the very least in our family, the entire edible portion of the fowl’s liver neck, gizzard’s neck and the rest are all part of the stew. Since there is only one life, and it is considered to be the best-nutritious one, it’s generally offered to the youngster who is considered to be the most important in the home. When my father fed us the contents of our meal I went into my bowl, with confidence that resulted from the child’s belief that my liver was mine.

I was too young at the time to comprehend the flurry of tears, or even comprehend the reason I was crying. What I do remember is the fervent desire to be back home in my mom’s house at my mother’s home, which was where I would have been the only one with the bowl of the liver.

Cooking Tips

  • Cut the chicken into uniform dimensions to ensure uniform cooking.
  • While you can use boneless chicken, bone-in pieces provide the most flavour.
  • This recipe requires papaya green but you can substitute potato, chayote and the upo.
  • I prefer fresh spinach leaves since they are easier to find However, Malunggay and chilli leaves can be the more traditional alternatives.

How do you serve?

Tinola is usually eaten as a main meal at dinner or lunch. It is common to eat the dish along with rice steamed and fish sauce as a condiment served with the food.

Storing the leftovers

  • To store, put it into a container with the lid tightly fitting and then refrigerate for 3 days or freeze for up to two months.
  • To warm, put it in a pan and cook until it reaches temperatures of 160 F.

Tinolang Manok

Chicken tinola is a healthy, tasty, and comforting soup that’s perfect for cold weather. It’s delicious on its own or with steamed rice.


  • 1 tablespoon oil from canola
  • 1 small onion peeled, cut thinly
  • 3 cloves garlic chopped and peeled
  • Fresh ginger 2 thumbs
  • 1. (3 to 4 lbs) whole chicken and cut into serving pieces
  • 2 tablespoons of fish sauce
  • 5 cups of water
  • 1 . Small green papaya chopped, seeded, and cut into wedges of 2 inches
  • 1 bunch of fresh spinach leaves, stems trimmed
  • Salt and pepper according to your preference


  • In a saucepan set over medium heat, cook oil. Add the onions, ginger and garlic. Cook until the vegetables are soft.
  • Cook chicken with a stirring every now and then for between 5 and 7 minutes, or until chicken changes colour and the juices run clear.
  • Add the fish sauce to the pan and simmer, mixing often for approximately one to two minutes.
  • Bring the water to an unbeatable boil, skimming off any scum floating over the top. Reduce heat, cover and cook for thirty to 35 mins or so until the chicken is fully cooked.
  • Cook the papaya for approximately 3 to 5 minutes or until tender, but crisp.
  • Add salt and pepper according to your preference.
  • Add the spinach and then push it down into the broth. Cook until the spinach is just tender. Serve hot.


  • Cut the chicken into uniform sizes to ensure even cooking.
  • To ensure a crystal clear and cloud-free broth removes any scum floating over the top.

Nutrition Information

Calories: 513kcal, Carbohydrates: 16g, Protein: 39g, Fat: 33g, Saturated Fat: 9g, Cholesterol: 143mg, Sodium: 930mg, Potassium: 1062mg, Fiber: 4g, Sugar: 8g, Vitamin A: 8959IU, Vitamin C: 76mg, Calcium: 143mg, Iron: 4mg

This site offers a piece of approximate nutritional information to aid in your decision-making and as a courtesy. The nutrition data is collected primarily via the USDA Food Composition Database, when available, or other calculators online

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