Chicken Tinola (Filipino)


This dish is one we ask my mom to make when we are feeling rundown and under the weather. The broth just hits the spot! It can be describe as the Filipino chicken noodle soup equivalent but it is served with or over rice rather than with noodles. This dish just warms me up inside and feels like a hug to your stomach when I’m feeling under the weather. My favorite part of this dish is how bright and clean the flavors are as a result of just layering those flavors while cooking. Don’t be intimidated by the ingredients either, you’ll be surprised to find these items have been in your grocery store all along. If you can’t find them at your local grocer, try an asian market in your area. Some of these items are okay to omit too and I’ve listed alternatives. The lemongrass is a must though!

Here’s what you’ll need:

1 –  3 pound whole chicken cut into pieces (you can buy the chicken already butchered or ask the butcher at your grocery store to do it for you)

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2 tablespoons of vegetable or canola oil


1 inch piece of fresh ginger, peeled and sliced into coins

3-5 pieces of garlic, thinly sliced into coins

1/2 large onion chopped

3 tablespoons fish sauce (Patis)


1 large piece of lemon grass

1 teaspoon whole peppercorn

2 cups of water

2 medium chayote peeled and cored and roughly chopped into cubed pieces (you can find this at an asian specialty market, if you can’t find it its ok to omit, try to substitute with sliced radish instead)

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1 bundle of kang kong, leaves removed from stems (if you can’t find this you can substitute with spinach)


4 small baby bok choy, ends cut off


2 baby yellow peppers (optional)


cooked white rice

In a large stock pot on medium high heat, heat oil and sauté garlic, ginger, and onions until softened.

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Add chicken, patis, lemongrass, and whole peppercorns and cook for 15 minutes stirring occasionally.

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Next add water and bring to a boil cooking for 10 minutes and cover. Now add the chayote and cook for a few more minutes until tender. This is when you want to remove the lemongrass because once you put the vegetables in it’ll be hard to search for the lemongrass. At the very end incorporate the bok choy and kang kong and cook until slightly wilted. If you opted for the baby yellow peppers, this is when you should add it to the stew as well. Serve over white rice.


One Comment Add yours

  1. Jacob VS says:

    We are trying this one!


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