Chicken Tinola Recipe

Introduction

Chicken Tinola is a comforting Filipino chicken soup with tender meat, fragrant ginger, and fresh vegetables. This warm and nourishing dish is perfect for a cozy meal any day of the week.

Ingredients

• 1 whole chicken
• 1 quart chicken broth
• 1 chayote squash
• 4 potatoes
• 1 bag fresh spinach
• 1 inch fresh ginger
• 2 cloves garlic
• 1 onion
• 2 tablespoons extra-virgin olive oil
• 1 pinch crushed red pepper flakes
• 1 chili pepper
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Step 1: Heat the extra-virgin olive oil over medium heat in a sauté pan. Add the onion, garlic, and fresh ginger once the oil shimmers, and sauté for about 2 minutes until the onion caramelizes and the ginger turns golden brown. Push the aromatics to the side, taking care not to burn the garlic.
2. Step 2: Add the chicken pieces to the pan and sear them on both sides for about 4 to 6 minutes.
3. Step 3: Season with crushed red pepper flakes, salt, and ground black pepper to taste.
4. Step 4: Pour in the chicken broth and bring to a boil. Add the potatoes and simmer for about 15 minutes.
5. Step 5: Add the chayote squash and chili pepper, then simmer for another 5 minutes.
6. Step 6: Stir in the fresh spinach, cover the pan, and let it simmer for 3 to 5 minutes until the spinach wilts.
7. Step 7: Serve the Chicken Tinola hot, ideally with steamed rice or enjoy it as a nourishing soup on its own.

Tips & Variations

• Substitute chayote squash with green papaya or unripe melon for a slightly different texture and flavor.
• Use bone-in chicken pieces for richer broth and more flavor.
• Adjust the chili pepper amount based on your preferred spice level or omit it for a milder soup.

Storage

Store leftover Chicken Tinola in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the chicken or greens. The soup can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of a whole chicken?

Yes, you can use chicken breast, but dark meat or bone-in pieces will give the broth more flavor and a richer texture.

Is it necessary to use fresh ginger?

Fresh ginger is recommended for the best aroma and taste, but ground ginger can be used in a pinch; just use less to avoid overpowering the dish.

Chicken Tinola Recipe

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★★★★★

4.9 from 94 reviews

• Author: Ben
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Chicken Tinola is a comforting Filipino chicken soup characterized by tender chicken simmered with fresh ginger, garlic, onion, and vegetables like chayote squash, potatoes, and spinach. This hearty and flavorful dish is traditionally served warm with steamed rice, making it a perfect choice for a nourishing and satisfying meal.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 1 Whole Chicken, cut into serving pieces
• 1 quart Chicken Broth

Vegetables

• 1 Chayote Squash, peeled and cut into chunks
• 4 Potatoes, peeled and quartered
• 1 bag Fresh Spinach (approximately 5 oz)
• 1 Chili Pepper (whole)

Aromatics and Seasonings

• 1 inch Fresh Ginger, sliced
• 2 cloves Garlic, minced or crushed
• 1 Onion, sliced
• 2 tablespoons Extra-Virgin Olive Oil
• 1 pinch Crushed Red Pepper Flakes
• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a sauté pan over medium heat until shimmering. Add the sliced onion, minced garlic, and sliced fresh ginger. Sauté for about 2 minutes, stirring frequently, until the onion caramelizes and the ginger turns golden brown. Carefully move the aromatics to one side of the pan to avoid burning the garlic.
2. Sear Chicken: Place the pieces of whole chicken in the pan and sear them on both sides. This process should take approximately 4 to 6 minutes and will help lock in flavor and color.
3. Add Seasonings: Sprinkle in a pinch of crushed red pepper flakes along with salt and ground black pepper according to your taste. Stir gently to combine with the chicken and aromatics.
4. Add Broth and Potatoes: Pour in 1 quart of chicken broth and bring the mixture to a boil. Once boiling, add the peeled and quartered potatoes. Reduce the heat to a simmer and cook for about 15 minutes, allowing the potatoes to soften and the flavors to meld.
5. Add Chayote and Chili Pepper: Add the peeled, chopped chayote squash and the whole chili pepper to the simmering pot. Continue to simmer for an additional 5 minutes until the chayote is tender but still holds shape.
6. Add Spinach and Finish Cooking: Add the fresh spinach to the pot and cover. Let the spinach simmer for 3 to 5 minutes until wilted and tender. Adjust salt and pepper if necessary. The soup is now ready to be served.
7. Serve: Serve Chicken Tinola hot, ideally accompanied by steamed white rice. Enjoy it as a flavorful soup or a full meal.

Notes

• For a more traditional flavor, you can substitute olive oil with coconut oil or vegetable oil.
• Adjust the chili pepper quantity to control the heat level; you may omit it for a milder soup.
• Swapping spinach with other leafy greens like malunggay (moringa leaves) or mustard greens works well if available.
• Leftovers can be refrigerated for up to 3 days and reheated gently.
• Using bone-in chicken pieces enhances the broth’s richness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Filipino

Keywords: Chicken Tinola, Filipino chicken soup, ginger chicken soup, comfort food, easy chicken soup recipe