Easy Tinolang Manok (Chicken Ginger Stew) Recipe

Tinolang Manok (Chicken Tinola or Chicken Ginger Stew) is a healthy and delicious Filipino dish. Tinolang Manok can be traced back to the Spanish colonial period. This dish is a very common entrée in  Filipino dining. Chicken, papaya, chili leaves, and spices, are sautéed and boiled until tender.

Tinolang Manok, a classic Filipino dish, is very easy to cook. Start by preparing the ingredients, then sauteeing ginger, onions, garlic, chicken, and papaya. Add water, boil and simmer until the chicken and papaya are tender. Add chili leaves right before the dish cooks.

Dark meat cuts of chicken, when used, make a tastier Tinolang Manok. They add more chicken flavor to the dish. Dark meat comes from the thigh and drumstick (the legs of the bird).

Sayote can be used instead of Green papaya. Malunggay leaves may be used instead of “dahon ng sili”. Some people combine both leaves too!

Filipino Cookbooks:

Recipe for Tinolang Manok (Chicken Ginger Stew):

Easy Tinolang Manok (Chicken Ginger Stew) Recipe

Recipe by Yummy FoodCourse: MainDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Tinolang Manok (Chicken Tinola or Chicken Ginger Stew) is a healthy and delicious Filipino dish.

Ingredients

• 1 kilo whole chicken, cut into pieces.

• 1 small young papaya or sayote, cut into small pieces.

• 2 tablespoons ginger, crushed and slliced into strips

• 1/2 cup dahon ng sili (chili leaves) or malunggay leaves

• 1 liter of water

• 5 garlic cloves, minced

• 1 red onion, diced

• 4 tablespoons oil

• 2 tablespoons patis (fish sauce)

• 2 to 3 pieces siling haba (optional)

Directions

• In a stock pot, heat oil and sauté garlic, onion, and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20 minutes or until the chicken is almost done.
• Season with patis.
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but is not overcooked.
• Add sili leaves (and/or malunggay leaves) then turn off the heat.
• Add siling haba prior to serving.
• Serve steaming hot in a bowl with plain rice on the side.

Other CHICKEN recipes may be found HERE.

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons