Another Filipino classic, Tinola is a chicken stew in ginger and green papaya. The aroma of ginger and chili leaves make it typical for asian cuisine. Many people prefer using native chicken, which is said to be a healthier alternative, though the meat is tougher and requires a longer time to cook. Whatever your preference is, you can use the recipe below:


  • 1 kilo chicken, serving size, any part of your choice
  • 1 tbs oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 1 tbs ginger, peeled, cut into strips
  • 3 green papayas, peeled, inside part removed, sliced
  • 1 cup dahong sili (chili leaves), or malunggay leaves
  • salt and pepper
  • 1 cup water
  • 1 chicken cube, optional
  • 1 tbs patis (fish sauce)

Note: In the Visayas and Mindanao, they know fish sauce as “Rufina Patis” which is actually a brand name. Patis, on the other hand, is known as soy sauce (toyo) in their provinces. So when you go to a local restaurant, don’t be surprised if they give you soy sauce if you ask for patis. 😉

1. Heat oil on a sauce pan over medium heat. Saute garlic, ginger and onion.
2. When onion turns transluscent, add the chicken pieces. Add salt, pepper and chicken cube to taste. Cook for about 15-20 minutes stirring occasionally.

TIP 5: I always add the seasoning early so that the meat will absorb the flavor.

3. Add water and patis. Bring to a boil. Lower down the heat and simmer for about 15 minutes, or until chicken is half done. You can add more water if it dries up.
4. Add the green papayas. Simmer for about 10-15 minutes or until the papayas are cooked.
5. Remove from heat. Add the dahong sili or malunggay leaves. Wait for about 5 minutes until the leaves are cooked.
6. Serve with rice.

Serves 5-6 people.

39 thoughts on “Recipe #3: TINOLANG MANOK”

  1. Newly wed po, nasa work si misis at ako ay nasa bakasyon. Salamat sa site na to, I can cook for my wife like a pro. God bles you!

  2. Try ko itong recipe. Thanks for posting. Also napanood ko sa Kris TV yun left over tinola manok, pwdeng gawing arroz caldo. Tanggalin lang ang mga gulay at haluan nang cooked rice and lutuin hanggang maging lugaw.

  3. Im from mindanao and during my childhood years every week there is tinolang bisaya na manok served as our dish, that’s why i’ve mastered it myself. An important TIP to really SAVOR and ENHANCE the real taste of native chicken is to NEVER USE FISH SAUCE and NO PEPPER, Salt is enough. You can ADD LEMON GRASS (available at asian stores) to further enhance the flavor.Remember that every spice you add can change the flavor of the dish. Like reading your blogs, keep it up!

    P.S. in my 40yrs, we know exactly how to differentiate patis from soy sauce..patis is patis and soy sauce is toyo for us.

  4. This is great! Easy to follow and the ingredients are available agad sa market. Most of all cost saving. Keep it up! one click away from the pc. Hope you could post more….You’re helping a lot of working moms and even people who are cooking for the first time. I’ll be looking forward for more of your recipe….

  5. wow! salamat sa recipe idol. the best ka tlga. khit 1st time ko magluto neto nasarapan sila. thank u for inspiring us. Godbless! :)

  6. I’m so dying to eat tinola again, one of my favorites. Do you know if there’s anything else to substitute papaya or sayote with? or will the taste be different without papaya or sayote?

  7. This is really interesting, You’re a very skilled blogger. I have joined your feed and look forward to seeking more of your fantastic post. Also, I’ve shared your site in my social networks!

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