Chicken Tinola

Get this quick and easy chicken stew recipe by Anton Amoncio from Home Cooked: Philippines

Ease of Cooking

Method of Cooking

Prep Time
20 minutes

Cooking Time
45 minutes

4 servings


  • 1 whole Chicken cut into 8 pcs
  • 2 pieces Thumb size ginger; julienned
  • 1 whole White Onion; chopped
  • 5 cloves Garlic; Minced
  • 1 piece Finger Chili
  • 2 whole Green Papaya; cubed
  • ¼ cup Bird’s eye chili Leaves
  • 5 cups Chicken Stock
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Vegetable Oil


  1. Heat oil in a saucepan, sauté the onion, ginger, green chili, and garlic
  2. Add in chicken and cook until brown
  3. Pour in the fish sauce and water/chicken stock. Boil and then simmer. Add in the papaya until tender and the chicken is cooked through
  4. Add in the bird’s eye chili leaves
  5. Serve

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