Chicken Tinola Recipe

 Our chicken tinola recipe featuring juicy chicken, al dente chayote, and a ginger-flavored broth is the ultimate guide to a delicious comfort soup. It’s the perfect choice for those rainy days when you feel like curling up under a blanket.

This simple, hearty Filipino soup imparts an abundance of Asian flavors to keep you warm and soothe those cold bones. With the refreshing aroma of lemongrass, the best time to put this hearty soup on the table is during the humid rainy season.

INGREDIENTS

8 oz skinless boneless chicken thigh

10 oz chayote (largely diced)

2 oz chili leaves

1 oz lemongrass

4 cups unsalted chicken broth

1 tbsp olive oil

2 oz onion (sliced)

1 tsp garlic (minced)

1 tsp ginger (grated)

1/8 tsp salt

1 tsp Thai fish sauce

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INSTRUCTIONS

Heat olive oil in a large pot over medium heat. Sauté 1 tsp garlic, 1 tsp ginger, and 1 oz lemongrass until fragrant.

step 1 how to make chicken tinola

Add 8 oz skinless boneless chicken thigh and stir for 1 minute.

step 2 how to make chicken tinola

Add 10 oz chayote and 2 oz onion. Stir for another minute.

step 3 how to make chicken tinola

Add 4 cup unsalted chicken broth and 1/8 tsp salt and stir well. Let it simmer for 30 minutes over a low heat.

step 4 how to make chicken tinola

As the soup starts bubbling, check frequently and skim off the scum (a white or brownish foamy layer of fat) floating on the surface.

step 5 how to make chicken tinola

Add 1 tsp fish sauce and 2 oz chili leaves, give it a final stir, then remove from heat

step 6 how to make chicken tinola

Portion out the tinola soup in small servings and enjoy it hot.

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