Filipino Tinola

Ingredients

• 8 chicken thighs
• 1 large thumb ginger, sliced
• 1 onion
• 3 garlic cloves
• 2 tbsp fish sauce
• 1 green papaya (or chayote), chunked
• Big handful spinach or chilli leaves
• 1 chilli
• 3 tbsp oil
• Rice to serve

Instructions

1. Brown chicken in oil with garlic, onion and ginger.
2. Add 1.5 litres water and fish sauce; simmer 25 minutes.
3. Add papaya; cook 8 minutes until tender.
4. Stir in spinach and chilli; warm 1 minute.
5. Adjust seasoning.

Serving suggestions

• Serve in deep bowls over rice.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions