Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Base
Soup
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Base · About 4 min
- Fry 20 ml neutral oil, 150 g onion, sliced, 25 g ginger, sliced, 15 g garlic, crushed for 4 minutes.
Soup · About 25 min
- Add 900 g chicken legs, 1400 ml water, 30 ml fish sauce; simmer covered 25 minutes.
Finish · About 12 min
- Add papaya from 500 g green papaya, cubed, 150 g spinach for 12 minutes until tender and chicken reaches 74°C / 165°F. Wilt spinach for 1 minute.
Check: Look for this result: tender and chicken reaches 74°C / 165°F.
Tips
- Use firm unripe papaya that holds its shape in soup.
- Judge Chicken Tinola by the texture and doneness signs in its steps. Your pan and heat affect how long Chicken Tinola takes to cook.
Substitutions
- Use chayote instead of green papaya.
Storage
- Get perishable Chicken Tinola into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken Tinola within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Chicken Tinola to 74°C / 165°F, stirring or turning it for even heating. When Chicken Tinola is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Chicken Tinola includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken Tinola becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Chicken Tinola one day ahead. For Chicken Tinola, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Tinola on the day of serving.
FAQ
What matters most when making Chicken Tinola?
Use firm unripe papaya that holds its shape in soup.
What can I substitute in Chicken Tinola?
Use chayote instead of green papaya.
Can I prepare Chicken Tinola ahead?
Prepare the measured ingredients for Chicken Tinola one day ahead. For Chicken Tinola, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Chicken Tinola on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
