Tinolang Manok or Chicken Tinola is one of the most popular Filipino Chicken Soup. It can be described as a stew with chicken as the main ingredient complemented with vegetables like the green papaya or chayote, and pepper leaves. My Tinolang Manok Recipe uses the free-range or native chicken and the Hubbard Dressed Chicken (45-day chicken). Tinolang Manok is cooked traditionally by simmering the chicken in low heat until its natural juicy flavor comes out, then topping it off with green papaya and pepper leaves. Some say the native chicken even tastes better than the usual 45-day chicken. The only draw back is that it takes a little longer to tender.
There are also some variations of the Tinolang Manok Recipe like, using chayote instead of green papaya and using “malunggay” instead of pepper leaves. However, the secret to a very delicious and satisfying Tinolang Manok is you should simmer the chicken very well and let its natural juice come out.
Here is my Tinolang Manok Recipe. Enjoy!
- 2 lbs chicken (cut into pieces)
- 1 small size ginger root cut into strips
- 3 cloves garlic (minced)
- 1 onion (sliced)
- 2 small to medium chayote or green papaya (cut into wedges)
- 1/2 cup pepper leaves
- 1 tbsp Fish Sauce (Patis)
- 3 cups of water
- 1 chicken cube
- 2 tbsp coking oil
Cooking Procedure:
- Saute the garlic, onion & ginger in cooking oil.
- Add chicken and cook for 5 minutes or until the chicken colors lightly.
- Add fish sauce.
- Pour water and bring to a boil. Simmer until chicken is tender.
- Add the chicken cube and chayote. Continue simmering until chayote is tender.
- Add pepper leaves and salt to taste.
- Remove from heat.
Hot Tip:
- Add "malunggay" leaves to your Tinolang Manok to make it super-nutritious!
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