Name: Tinolang Manok (Chicken Tinola)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Filipino
Ingredients: 2 tbsp vegetable oil; 2 lbs bone-in, skin-on chicken thighs and drumsticks; 1 yellow onion, finely chopped; 2-inch piece fresh ginger, peeled and finely chopped; 4 garlic cloves, minced; 2 Filipino or Thai chiles (optional, whole or sliced); 6 cups chicken stock; 1 tsp whole black peppercorns; 3 tbsp fish sauce (patis preferred); 1 chayote, peeled, seeded, and cubed; Crispy chicken skin (optional, for topping); 2 cups moringa leaves, pepper leaves, or baby bok choy; Steamed jasmine rice, for serving

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Tinolang Manok, or Chicken Tinola, is a beloved Filipino chicken soup that feels both comforting and restorative. It’s made with bone-in chicken pieces simmered in a broth infused with ginger, fish sauce, and peppercorns, then finished with tender chayote and leafy greens. Often served with rice and sometimes topped with crispy chicken skin, it’s a dish that warms the body and spirit.

Tinolang Manok (Chicken Tinola)

Why You’ll Love This Recipe

I love how Tinola balances depth and simplicity. The ginger-forward broth is soothing, while the fish sauce brings a savory depth that makes each spoonful satisfying. I like that the chayote provides a clean, juicy bite that lightens the dish, and the greens add freshness right at the end. If I have time, I also crisp extra chicken skin for that irresistible crunch on top. This recipe is flexible, deeply nourishing, and perfect for sharing family-style with rice on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vegetable oil
Bone-in, skin-on chicken thighs and drumsticks
Yellow onion, finely chopped
Fresh ginger, peeled and finely chopped
Garlic cloves, minced
Filipino or Thai chiles (whole and sliced, optional for serving)
Chicken stock
Whole black peppercorns
Fish sauce (patis preferred)
Chayote, peeled, seeded, and cubed
Chicken skin (optional, for topping)
Moringa leaves, pepper leaves, or baby bok choy
Steamed jasmine rice, for serving

Directions

I heat oil in a large pot and brown the chicken pieces on both sides until golden.
I sauté the onion, ginger, garlic, and whole chiles until fragrant, then return the chicken to the pot.
I pour in chicken stock, add peppercorns, fish sauce, and water, then let it simmer gently for about 20 minutes.
I skim off excess fat, then add chayote and cook until tender but not mushy, about 10 minutes.
If I want crispy chicken skin, I fry it in a pan until golden and crunchy while the soup cooks.
Just before serving, I stir in the moringa leaves or bok choy and let them wilt for a minute.
I serve it hot with rice, sliced chiles, extra fish sauce, and crispy chicken skin on the side.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Total time: About 1 hour 35 minutes

Variations

I sometimes swap chayote for green papaya, which is more traditional in some regions. If I can’t find moringa or pepper leaves, baby bok choy or even spinach works beautifully. For a spicier version, I add more chiles directly into the broth. If I want a lighter soup, I use boneless chicken pieces, though I find bone-in cuts give the broth more flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the soup on the stovetop until steaming hot, adding a splash of water or stock if the broth has reduced. If I made crispy chicken skin, I keep it separate and re-crisp it in a skillet before serving again.

FAQs

What can I use instead of chayote?

I like using green papaya or zucchini if chayote isn’t available. Both give a similar tender bite.

Can I make Tinola without fish sauce?

Yes, I sometimes replace fish sauce with salt or soy sauce, though I find the flavor isn’t as deep and savory.

Is Tinola spicy?

By default, it’s mild. I add whole chiles for aroma and sliced ones for heat if I want extra spice.

Can I make this in advance?

Yes, I often make Tinola a day ahead. The broth actually tastes richer the next day after the flavors meld.

What’s the best side dish for Tinola?

I always serve it with steamed jasmine rice. Some people also enjoy it with a dipping sauce of fish sauce and chiles.

Conclusion

Tinolang Manok is more than just a chicken soup—it’s comfort in a bowl, deeply rooted in Filipino tradition. I love how the flavors are both gentle and nourishing, yet customizable depending on what I have on hand. Whether I keep it classic with chayote and moringa leaves or add my own twist, this dish always feels like home.