Healthy, light and savory – this is an easy classic Filipino chicken tinola recipe that will have you go back for seconds and thirds! Ready in 35 minutes.
Chicken Tinola (Tinolang Manok)
This is a guest post by my good friend Marivic Pinedo who is sharing with you her favorite childhood Filipino dish today!
Growing up in a Filipino household, it was normal to wake up and go to bed with salty-sour aromas swirling through the air. With its marriage of ginger, onion, and fish sauce, chicken tinola is one of the dishes that lead my nose out of my bedroom and into the kitchen.
Fast-forward to my 20s and living far from home. I was tiring of the quick and cheap bean and rice burrito from my lunch spot down the street. I’d buy groceries, but cooking for one proved wasteful. Then I started dating, and with another mouth to feed I used it as an opportunity to flex my cooking muscles and fill our space with the smells of home. I picked up the phone, called my mom, and asked her how to cook chicken tinola. I remember cradling the phone between my ear and shoulder while scribbling down all the ingredients, times and cooking requirements.
Chicken tinola has a simple broth base of ginger, onion, and fish sauce. It is traditionally cooked with papaya as the main vegetable, but over the years, when papaya wasn’t always available, I began to substitute it with a combination of zucchini, bok choy, and crook neck yellow squash. Served over white rice with lots of broth, it makes a wonderful hearty dinner you can get lost in.
After that phone call with my mom and over a decade later, Chicken tinola has become part of the regular dinner rotation. From that moment it became my husband’s favorite Filipino dish, and with this recipe, I hope it becomes one of yours too!
Did you like this Chicken Tinola Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!