Chicken Tinola Recipes

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CHICKEN TINOLA (FILIPINO TINOLANG MANOK)



Chicken Tinola (Filipino Tinolang Manok) image

Rich flavorful chicken broth, tender chicken, and fresh vegetables--this chicken tinola recipe is a great variant on chicken soup for those days when you want to sit under a warm blanket and relax.

Provided by MG Sanchez

Categories     Main Course

Time 3h10m

Number Of Ingredients 12

2 lb chicken wings and drummettes
5 tbsp fish sauce
½ yellow onion (chopped)
5 cloves garlic (minced)
2 inches of ginger (julienned)
6 c filtered water (more if necessary)
2 small chayote (cut into ½ inch cubes)
1 tbsp vegetable oil
4 c spinach (cleaned)
1 c moringa leaves (stripped and cleaned)
½ tsp black pepper
salt (to taste)

Steps:

  • Pat the chicken dry and put it in a storage container. Pour two tablespoons of fish sauce into the bowl and mix to make sure the chicken is thoroughly coated. Cover the container with a lid and marinate on the counter for at least two hours. Note: If you put the chicken in the fridge to marinate, you need to remove it at least 20 minutes before cooking to bring it to room temperature, otherwise the chicken will cook unevenly.
  • In a pot over medium heat, add the vegetable oil and the onions. Saute for about one to two minutes or until the onions are translucent. Add the garlic and ginger and cook for one minute until fragrant, but not burned.
  • Add the chicken into the pot and stir all the ingredients. Continue to the chicken in the pot for 6-8 minutes or until the chicken is brown on the outside, or the internal chicken temperature reads 135 °F.
  • Add the water and the rest of the fish sauce into the pot and stir. Raise the heat to medium-high and bring to a boil.
  • Lower the heat to medium-low and continue a simmer for about 30 minutes covered with the lid.
  • Remember to stir occasionally and skim the fat and scum off the top of the soup.
  • Add the chayote and continue to cook for 8 minutes or until the chayote is soft and you can pierce it easily with a fork.
  • Add all the spinach.
  • Immediately add all the moringa, then cook for up to one minute to soften the leaves.
  • Taste test the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken should be tender and the internal temperature should read 165 °F.

Nutrition Facts : Calories 198.61 kcal, Carbohydrate 7.79 g, Protein 14.71 g, Fat 12.11 g, SaturatedFat 4.15 g, Cholesterol 47.15 mg, Sodium 950.17 mg, Fiber 1.11 g, Sugar 1.36 g, ServingSize 1 serving

TINOLA (FILIPINO GINGER-GARLIC CHICKEN SOUP)



Tinola (Filipino Ginger-Garlic Chicken Soup) image

Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.

Provided by Natalia B. Roxas

Categories     Healthy Chicken Soup Recipes

Time 45m

Number Of Ingredients 11

3 tablespoons canola oil or avocado oil
½ cup chopped yellow onion
¼ cup thinly sliced fresh ginger
6 cloves garlic, minced
1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 ½ cups peeled and cubed green papaya or chayote
2 cups chopped malunggay leaves or bok choy leaves
1 tablespoon fish sauce
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 14.2 g, Cholesterol 75.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 663 mg, Sugar 6.1 g

CHICKEN TINOLA



Chicken Tinola image

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 55m

Yield 4

Number Of Ingredients 11

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Steps:

  • Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

CHICKEN TINOLA



Chicken Tinola image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 cup jasmine rice
2 tablespoons vegetable oil
8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds), patted dry
Kosher salt and freshly ground pepper
1 small onion, sliced
3 cloves garlic, minced
1 1-inch piece fresh ginger, cut into coins
3 tablespoons fish sauce
6 cups low-sodium chicken broth
2 chayotes, peeled, seeded and quartered
1 head bok choy, trimmed and cut into 2-inch pieces

Steps:

  • Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
  • Meanwhile, heat the vegetable oil in a dutch oven or other large pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if necessary, add the chicken to the pot, skin-side down, and cook until lightly browned and the fat has rendered, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Remove the chicken to a plate.
  • Reduce the heat under the pot to medium. Add the onion, garlic and ginger and cook until softened, about 2 minutes. Add the fish sauce and cook until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken and chayotes to the pot and reduce the heat to medium to maintain a steady simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Add the bok choy, cover and cook until tender, about 5 more minutes.
  • Divide the stew among bowls. Serve with the rice.

Nutrition Facts : Calories 880, Fat 50 grams, SaturatedFat 12 grams, Cholesterol 236 milligrams, Sodium 1455 milligrams, Carbohydrate 52 grams, Fiber 4 grams, Protein 56 grams, Sugar 5 grams

CHICKEN TINOLA



Chicken Tinola image

Provided by Food Network

Yield Serves 4-6

Number Of Ingredients 9

2 tbsp vegetable oil
3 cloves garlic, crushed
1 small onion, chopped
2 tbsp ginger, chopped
3-4 lb chicken, cut in pieces
2 tbsp patis (fish sauce)
4 cups water
1 green papaya, peeled and cubed
1 1/2 cups pepper leaves or spinach

Steps:

  • Saute the garlic, onion and ginger in hot oil. Add chicken and cook until browned. Add fish sauce and water. Bring to boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Add papaya and cook until tender, about 5 minutes. Add pepper leaves and cover. Let simmer for 2-3 minutes. Remove from heat. Salt to taste.

FILIPINO TINOLA



Filipino Tinola image

I can't believe there's no recipe for Tinola on this site. it's a staple of Filipino cuisine, and it's basically a ginger chicken stewish soup. I've modified my mom's recipe to include only chicken breasts, as the original includes all sorts of chicken parts that I don't eat. As Filipino recipes are meant to be taste-tested at every step and tweaked to one's liking, these should only be general guidelines to help you perfect your own Tinola recipe.

Provided by enigmused

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 -3 chicken breasts, cut up into small pieces
2 -3 garlic cloves, minced
1 small onion, sliced
2 tablespoons gingerroot, zested
3 tablespoons fish sauce
1 chayote, peeled and cubed (You can also substitute green papaya or winter melon)
olive oil
3/4-1 cup water

Steps:

  • Saute garlic, onion and ginger in oil for 30 seconds over med heat.
  • Add chicken and saute until chicken meat turns white. Add fish sauce.
  • Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
  • Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment).
  • Add chayote and simmer for 5 minutes or until vegetables are tender.
  • Serve over rice.

Nutrition Facts : Calories 300.1, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2181.9, Carbohydrate 10.5, Fiber 2.4, Sugar 4.5, Protein 33

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Top Asked Questions

How to cook chicken tinola in a pan?
Chicken Tinola Cooking Instructions: In a large pan, heat oil and saute’ garlic, onion, tomatoes, chicken and ginger. When the tomatoes are cooked add water and lemongrass. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
What is the flavor of chicken tinola?
Tender and moist chicken, al dente chayote, fragrant ginger, and fresh malunggay leaves–this chicken tinola recipe is a comforting and delicious chicken soup when you want to curl up under a blanket. As a traditional Filipino dish, it’s loaded with familiar flavor profiles of ginger and fish sauce.
What is chicken tinola soup?
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. In a pot over medium heat, heat oil.
What to serve with chicken tinola?
This Filipino family recipe is a simple but flavorful dish packed with seasoning from salt, ginger and garlic. It is best served with some warm, fluffy white rice and can be accompanied with a sour plum dish or fish dipping sauce. For healthier alternatives, you can use brown rice to go with the Chicken Tinola.

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