Chicken Tinola
Prep time
Cook time
Total time
Serves: 4-6
  • 1 kg free range chicken thighs and legs
  • 1 – 1.5 litre chicken stock
  • 2 medium sized chayote or 1 medium sized green papaya cubed
  • 1 bunch spinach leaves, malunggay leaves or watercress
  • 1 bunch finger chilli leaves or capsicum leaves
  • 1 thumb sized ginger, thinly sliced
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • oil
  • fish sauce or sea salt
  • ground black pepper
  1. In a pot heat oil and sauté garlic, onions and ginger. Cook until onions are soft.
  2. Add chicken and stir fry for 2 minutes in high heat browning all sides.
  3. Add chicken stock, bring to a boil and simmer for 45 minutes, if you are not using free range 20 minutes would be enough.
  4. Add chayote or green papaya and simmer for additional 15 minutes
  5. Add chilli leaves and spinach leaves/malunggay, cover and simmer for 1 more minute.
  6. Season with fish sauce and freshly ground pepper.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at