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Tinola is a traditional Filipino soup that is both nourishing and flavorful, primarily made with chicken, green papaya, and chili pepper leaves or malunggay (moringa) leaves. It is a staple dish in Philippine cuisine, known for its soothing broth flavored with ginger, onions, and fish sauce.

Traditionally, it is made from chicken meat, a vegetable like green papaya or chayote, and a dark leafy vegetable like the leaves of the pepper plant (Dahon ng Sili) or malunggay, ginger and onion. However, since the Philippines is composed of many regions, there are several varities of Tinola made of other kinds of meat and vegetables

Other vegetables added to the Tinola are: Upo as a substitute for papaya and spinach as a substitute for the leaves of the pepper plant,


Tinola is celebrated for its clear, ginger-flavored broth, which makes it a popular choice during colder months or when someone needs a comforting meal. The soup typically includes pieces of chicken—often the thigh or wing—which are simmered with ginger and onions until tender. Green papaya, added as the chicken cooks, lends a mild sweetness and soft texture to the dish, while chili pepper leaves or malunggay leaves contribute a slight bitterness and plenty of nutrients, making the dish both healthy and hearty.

Application Areas

Tinola is commonly served as a main dish for lunch or dinner, usually accompanied by rice. It is particularly favored for its medicinal qualities believed to help alleviate cold symptoms due to the ginger content:

  • Home Cooking: A regular in home-cooked meals across the Philippines.
  • Casual Dining: Often found in the menus of Filipino restaurants globally.

Well-Known Examples

Tinola has variations depending on regional preferences and available ingredients. Some cooks might add sayote (chayote) instead of green papaya, or incorporate other leafy greens in place of malunggay or chili leaves.


Basic Chicken Tinola Recipe: Ingredients:

  • 1 kg chicken, cut into pieces
  • 2 tablespoons cooking oil
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 thumb-sized ginger, julienned
  • 1 green papaya, peeled and cut into wedges
  • 2 cups chili pepper leaves or malunggay leaves
  • 6 cups water
  • 2 tablespoons fish sauce
  • Salt and pepper to taste


  1. Prepare the Base: In a large pot, heat the cooking oil over medium heat. Sauté garlic, onion, and ginger until the onion becomes translucent and the ginger fragrant.
  2. Cook the Chicken: Add the chicken pieces to the pot and cook until lightly browned.
  3. Simmer: Pour in water and bring to a boil. Lower the heat and simmer for about 20 to 30 minutes or until the chicken is tender.
  4. Add Papaya: Add the green papaya and cook until tender, about 10 minutes.
  5. Season: Stir in fish sauce, salt, and pepper. Adjust the seasoning according to taste.
  6. Add Greens: Add the chili pepper leaves or malunggay leaves and cook for an additional 2 to 3 minutes.
  7. Serve: Serve hot with steamed rice.


Tinola is a quintessential Filipino dish valued not only for its comforting and gentle flavors but also for its nutritional benefits. The combination of ginger-infused broth with tender chicken and green papaya or sayote makes it a beloved choice for a wholesome meal.


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