Poached Chicken Tinola with Green Papaya and Malunggay
A comforting Filipino classic featuring tender poached chicken simmered in a fragrant broth with green papaya, ginger, and malunggay leaves. This light, nourishing dish highlights seasonal produce and gentle poaching to preserve delicate flavors, perfect for a wholesome weeknight meal.
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Overview
Poached Chicken Tinola is a beloved Filipino soup known for its comforting and light qualities. Tender chicken pieces are gently poached in a fragrant broth infused with fresh ginger, garlic, and onions. Green papaya adds subtle sweetness and texture, while malunggay (moringa) leaves provide a nutritious, slightly earthy finish. This soup is traditionally served warm and is perfect for chilly evenings or when seeking a wholesome, soothing meal.
Why you’ll love it
- Light and nourishing, perfect for any season.
- Simple to prepare with a few fresh, wholesome ingredients.
- Gentle poaching preserves the natural flavors and tenderness of the chicken.
- Green papaya and malunggay add vibrant textures and nutrients.
Ingredient notes
- Chicken: Use bone-in, skin-on chicken thighs or drumsticks for maximum flavor and tenderness.
- Green Papaya: If unavailable, unripe chayote or young squash can be used as a substitute.
- Malunggay: Also known as moringa leaves, they add nutrition and a unique flavor; spinach can be a mild substitute if unavailable.
- Ginger: Fresh ginger is essential for the characteristic warmth and aroma.
Serving & storage
Serve this soup hot, ideally with steamed white rice for a traditional Filipino meal. Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the broth. This soup is not recommended for freezing as the texture of the chicken and vegetables may degrade.
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Chef tips
- Use bone-in chicken for a richer broth and better flavor.
- Adjust the fish sauce gradually to suit your taste and saltiness preference.
- Do not overcook the green papaya to maintain its texture.
- Malunggay leaves cook quickly; add them last to keep their nutrients and color.
Ingredients
- 1.2 kg (about 2.6 lbs)bone-in, skin-on chicken thighs or drumsticks
- 1 mediumgreen papaya, peeled, seeded, and cut into chunks (about 400 g)
- 1 cup (30 g)fresh malunggay (moringa) leaves
- 1 medium thumb-sized piece (about 30 g)fresh ginger, peeled and sliced into thin strips
- 4 clovesgarlic, peeled and crushed
- 1 mediumwhite onion, peeled and sliced
- 1.5 liters (6 cups)water or chicken broth
- 2 tablespoonsfish sauce (patis), or to taste
- 2 tablespoonsvegetable oil
- Salt and freshly ground black pepperto taste
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Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Stove
Nutrition per serving
- Calories320
- Protein35 g
- Carbs12 g
- Fat12 g
Step-by-step
Step 1
Prepare all ingredients: peel and slice the ginger, crush the garlic, slice the onion, and cut the green papaya into chunks.Step 2
Heat the vegetable oil in a large pot over medium heat. Sauté the garlic, ginger, and onion until fragrant and softened, about 3 minutes.Step 3
Add the chicken pieces to the pot and cook for 4–5 minutes, turning occasionally to brown lightly and seal in flavor.Step 4
Pour in the water or chicken broth and bring to a boil over high heat.Step 5
Once boiling, reduce the heat to low and let it simmer gently, uncovered, for 25 minutes or until the chicken is cooked through and tender.Step 6
Add the green papaya chunks and fish sauce, then continue to simmer for another 10 minutes until the papaya is tender but not mushy.Step 7
Stir in the malunggay leaves and season the soup with salt and pepper to taste. Simmer for 2 more minutes until the leaves are just wilted.Step 8
Remove the pot from heat and ladle the soup into bowls. Serve hot with steamed rice if desired.
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