Chicken Tinola

Posted by JMom | Saturday, September 25, 2004 | , , | 10 comments »

My family loves fried chicken, so I usually indulge them. I on the other hand get so tired of it, I make something else for myself. I take the backs and wing tips, which no one really likes but me anyway, and I usually make either tinola or arroz caldo. I didn't really have the usual vegetables for tinola, so I used cabbage and baby bok choy from our garden. It still came out pretty good.

Click here for the Chicken Tinola Recipe


  1. Bec // 11/15/2004 8:03 PM  

    Thanks for posting this recipe! I was out surfing for recipes and found yours. My Lola's recipe doesn't have papaya in it, though.

    It's funny, but I didn't grow up with tinola with papaya. Growing up in the Seattle area, there's not much call for good papaya back in the 60s/70s. So my lola omitted it and I've never really thought much about how different it tastes from the 'authentic.'

    She also skipped the patis since high blood pressure ran in our family and the fish sauce tended to aggrevate it.

  2. JMom // 11/16/2004 10:22 AM  

    Hi Bec, thanks for visiting. I too have had a hard time looking for the traditional tinola ingredients, like green papaya and sili leaves, so I improvise. Chayote which is now pretty common in grocery stores is a pretty good substitute for green papaya.

  3. erwin // 7/28/2006 5:07 PM  

    I sometimes use jackfruit and malunggay as a vegetable substitute. It's available in many frozen section of asian stores like 99 ranch or Lyons.

  4. JMom // 7/28/2006 5:28 PM  

    Hi Erwin, I've heard malunggay used for tinola before, my lola did the same, but I have never heard for jackfruit before! I am assuming you're talking about the green jackfruit instead of the ripe?

    Unfortunately, we don't have 99 ranch here. I love 99 ranch! You must be in CA?

  5. Jay // 10/08/2006 4:33 PM  

    Interesting...i growing up in MN I only ever had cabbage in the tinola my lola made. She also added sutanhon (sp?)...celephane rice noodles. Ive always been interested how pinoy recipes have been somewhat altered to fit the local landscape. We never had problems finding patis though!

  6. Anonymous // 11/07/2007 4:07 PM  

    my family and i really enjoy this recipe! kudos to you!

  7. Migas // 12/04/2007 6:43 AM  

    Hi! I love your blog! I have one food blog, also, but i think that you´ll not understand because it´s portuguese. Now, i work with Filipinos so, i tried already some of the dishes that you post here! Chicken Tinola is one of the dishes but until now, i only prepared Chicken Adobo and i love it! And what about desserts? They never gave me traditional desserts to taste! :o)

  8. Alex // 3/11/2008 9:24 PM  

    Hi! I love chicken tinola. Traditionally in Cabiao, NE, Philippines, my Nanay will cook it with dahon ng malunggay and green papaya. Now that we are in California, my wife will just use spinach as a substitute and it turns out good also.

  9. Anonymous // 5/12/2009 4:17 PM  

    Whoever cooked this mixed Tinola and Nilaga in one dish.

  10. JMom // 5/12/2009 4:52 PM  

    Anonymous, sometimes when you don't have the traditional makings of a recipe, it helps to be creative and use what you have.

    We can't all be purists all the time :)