Tinolang Manok (Chicken Tinola)
Ingredients
- 2 tbspvegetable oil
- 3 lbbone-in
skin-on chicken thighs and drumsticks
- 1 mediumyellow onion
finely chopped
- 1piece fresh ginger
peeled and finely chopped
- 6garlic cloves
minced
- 1whole filipino or thai chiles
plus more thinly sliced chiles for serving, if desired
- 4 cchicken stock
- handful of whole black peppercorns
- 2 tbspfish sauce
preferably patis, plus more for serving, filipino fish sauce; see tip
- 2chayote
peeled, halved, seeded and sliced into 1-inch cubes
- 2 cchicken skin
from the butcher, optional
- 2 cpacked whole moringa leaves or pepper leaves or baby bok choy
fresh, or frozen and thawed
- steamed jasmine rice
for serving
Directions
- 1
Heat the oil in a large pot or Dutch oven over medium. Working in batches as needed, add the chicken thighs and drumsticks skin side down to the pot and cook, undisturbed, until the skin is deep golden brown and crisp (or to your preferred level of color and crispness), 8 to 10 minutes. Flip and cook until browned on the second side, 4 to 6 minutes. Transfer the chicken to a plate.
- 2
Add the onion, ginger, garlic and whole chiles, and cook, stirring frequently, until the onion is translucent and the garlic lightly browned, about 5 minutes. Return the chicken to the pot.
- 3
Add the chicken stock, peppercorns, fish sauce and 2 cups water. Bring to a low simmer; cover and cook for 20 minutes.
- 4
Skim off and discard the rendered fat from the top of the pot. Add the chayote and simmer on low, covered, for 10 minutes, until the chayote can be pierced easily with a fork but still offers some resistance, and the chicken is cooked through and tender.
- 5
If desired, while the chicken is cooking, make the crispy chicken skin topping: Working in batches if necessary, place the chicken skins in a single layer in an unheated nonstick pan and heat on medium. Fry until golden brown on both sides and crispy, letting the excess fat render out, 6 to 8 minutes total. Transfer the crispy skin to a paper-towel lined plate, to soak up any excess oil.
- 6
When the chicken is cooked through and just before serving, add the moringa leaves to the pot and cook 1 minute. Sample the broth and adjust seasonings to taste: There should be a gentle balance of flavors, with a hint of fish sauce.
- 7
Serve family-style with thinly sliced chiles (if using), rice, crispy chicken skin (if using) and fish sauce on the side for diners to season to their taste.
Tinolang Manok (Chicken Tinola)
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Ratings & Reviews
Based on 44 ratings
Rating Breakdown
About this Recipe
Feeling a chill, or just seeking a truly comforting and deeply flavorful chicken soup? Tinolang Manok, often simply called Chicken Tinola, is more than just a meal; it's a culinary hug, a dish beloved in the Philippines for its soul-soothing qualities and profound depth of flavor. This recipe invites you to experience its unique warmth.
What makes this Tinolang Manok so special is its thoughtful construction, building layers of taste from the very start. Rather than a simple boil, you'll bronze chicken thighs and drumsticks, creating a foundation of rich, savory notes. This technique, combined with the assertive warmth of fresh ginger, the distinct pepperiness of malunggay (moringa) leaves, and the umami-rich patis (Filipino fish sauce), creates a broth that is complex and utterly satisfying. The inclusion of chayote, a squash-like vegetable, adds a bracing, juicy counterpoint that balances the richness.
Expect a fragrant, clear broth that holds tender pieces of chicken, bright green leaves, and crisp cubes of chayote. The initial taste is subtle, but as Ms. Damatac notes in her memoir, "Dirty Kitchen," its full, gentle flavor truly blooms on the second mouthful. This is a nourishing, hearty dish that feels both comforting and invigorating, perfect for a main course. It's designed to be a deeply satisfying experience, especially when served piping hot.
Customization & Variations
- Greens: If moringa leaves are hard to find, you can easily substitute with pepper leaves or baby bok choy, as suggested in the ingredients. Each offers a slightly different character while maintaining the dish's fresh green element.
- Heat: Adjust the spice level by including or omitting the whole Filipino or Thai chiles. For those who love a kick, extra thinly sliced chiles can be added at the table.
- Toppings: For a truly luxurious touch, crisp up some extra chicken skin from your butcher and crumble it over individual servings just before eating. It adds a wonderful, satisfying shatter and extra richness that elevates the entire experience.
Serve this warming Tinolang Manok with plenty of steamed jasmine rice, allowing you to soak up every last drop of the fragrant broth. It's an ideal dinner for a cool evening, bringing comfort and robust flavor to your table.