Chicken Tinola

A comforting Filipino chicken soup with tender thighs, green papaya, ginger, garlic, onion, and wilted spinach in a savory fish-sauce broth.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons fresh ginger
• 4 cloves garlic
• 1 medium yellow onion
• 2.5 pounds bone-in, skin-on chicken thighs
• 3 tablespoons fish sauce
• 6 cups chicken broth
• 1 small green papaya
• 5 ounces baby spinach
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oil in a large pot over medium heat. Add the ginger, garlic, and onion, then sauté until fragrant and softened, about 3 minutes. (about 3 min) — Medium heat
2. Add the chicken thighs and fish sauce. Cook, turning the chicken occasionally, until the outside is no longer pink, about 5 minutes. (about 5 min) — Medium heat
3. Pour in the chicken broth and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 minutes. (about 20 min) — Low simmer
4. Add the green papaya and black pepper. Cover and simmer until the papaya is tender and the chicken reaches 165°F (74°C) in the thickest part, 10 to 12 minutes. (about 12 min) — Low simmer
5. Stir in the spinach and cook until just wilted, about 1 minute. Taste and add more fish sauce if needed. Serve hot. (about 1 min) — Low heat