How to Cook Tinolang Manok

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5 from 1 vote

Tinolang manok is one of the most popular Filipino chicken dish. Not only it is delicious, it is also simple to cook.

Prep Time15

Cook Time35

Total Time50

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken soup with papaya, tinolang manok

Servings: 5 servings

Calories: 325kcal

Author: Manny

Ingredients

1 1/2 kilo dressed chicken cut into serving pieces
3 Tbsp. cooking oil
2 inch fresh ginger cut in strips
3 clove garlic crushed
1 pc medium-sized onion sliced
1 1/2 Tbsp. patis
1 tsp. salt or to taste
3 cups water add more if needed
1 pc small unripe papaya peeled and sliced
200 grams spinach or sili leaves
1 stalk onion leeks sliced
1 stalk lemon grass tie into a knot

Instructions

How to Cook Tinolang Manok:

In medium size saucepan, heat oil over medium heat sauté ginger, garlic, lemon grass and onion for 1 minute. Add patis and simmer for 1 minute and do not stir.
Add chicken and sauté until chicken colors slightly. Season with salt if needed. Cover and simmer for a few minutes.
Add the unripe papaya and stir for a few minutes. Add chicken cube and water.
Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender.
Add long green chili, onion leeks and sili leaves (or spinach), cover and cook for 1 minute. Remove from heat let stand for 5 minutes.
Serve hot. Good for 5 to 6 persons.

Video

Notes

Cooking Tips:

Use Bone-In Chicken for Deeper Flavor

Bone-in cuts like thighs or drumsticks infuse the broth with a richer, more savory taste as they simmer. The bones help extract collagen and natural oils that give tinola its signature comforting depth. Avoid using boneless breast meat alone, as it tends to dry out and won’t contribute as much flavor.

Sauté the Aromatics Until Fragrant, Not Burnt

Start with ginger, garlic, and onion in hot oil and cook just until they release their aroma. This builds the flavor base and sets the tone for the entire dish. Be careful not to overcook them—burnt aromatics can give the soup a bitter aftertaste.

Add Leafy Greens Last to Preserve Their Color and Texture

Whether you’re using chili leaves, spinach, or malunggay, always stir them in at the very end of cooking. This keeps them vibrant and slightly crisp, not soggy or overcooked. After adding the greens, cover the pot and let it sit for a few minutes off the heat to let the flavors meld gently.