Tinolang Manok: A Heartwarming Filipino Chicken Soup with Chayote and Spinach - Video

Tinolang Manok is a beloved traditional Filipino soup that warms both the heart and the home. Known for its clear, gingery broth and nourishing ingredients, it traces its roots back to pre-colonial Philippines. Originally made with native chicken, green papaya, and malunggay (moringa leaves), the dish evolved with regional and personal twists—like using chayote instead of papaya or spinach in place of malunggay.
The popularity of Tinolang Manok lies in its simplicity, comfort, and adaptability. Every Filipino household has its own version, passed down through generations. It’s often served during rainy days, family gatherings, or when someone needs a comforting meal. My version, using olive oil for sautéing and spinach as the leafy green, adds a modern and healthy twist to this timeless classic.

???? Ingredients:
1 lb chicken legs/thighs (bone-in)
1 small size of ginger (sliced)
1 small onion, sliced (about ½ cup)
4 cloves garlic, sliced
1 medium chayote, peeled & sliced into wedges
2 cups water (adjust as needed)
2 Serrano pepper (optional, for a kick)
4 cups spinach
2 tsp Salt
¼ tsp black pepper
1 tbsp olive oil

???? Instructions:
*Sauté Aromatics:
Heat 1 tbsp of olive oil in a pot over medium heat. Add onion and sauté until soft. Add garlic and ginger; cook until fragrant (2-4 minutes).
*Brown Chicken:
Add chicken and cook until lightly browned on all sides. Cover and cook for 5 minutes.
*Simmer:
Pour in 2 cups of water and add 2 pieces of Serrano pepper. Add 1 tsp of salt and 1/4 tsp black pepper to taste. Cover and cook for 20 minutes or until the chicken is tender. Check for doneness by using thermometer.
*Add Chayote:
Stir in chayote and cook for 4-6 minutes or until fork-tender. Then, add another 1 tsp of salt to taste
*Add Spinach:
Toss in spinach, cover and cook for just a minute or until the spinach wilts.
*Turn off the heat and enjoy!
*Serve Hot:
Perfect with steamed rice or as a light, healing soup.

???? “A bowl of Tinola always feels like a warm hug from home.”

Notes:
*Chicken doneness for dark meat like legs/thighs should be 175 deg F.
*Bone-in chicken is preferred to enhance the flavor of the broth.
*Adjust the amounts of ingredients to your taste.

#cooking
#chickensoup
#food
#chickenrecipe
#tinolangmanok

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