Tinolang Manok (Filipino Chicken Stew)



Hey everyone! It has been a while since I last posted a recipe. I have been very busy with work and traveling. I will however try my best to upload at least a recipe a week going forward.

Today’s recipe is a Filipino Comfort food, most households in the Philippines has their own style and recipe. Growing up, my mom never cooked chicken tinola at home. She always believed that Chicken Tinola is a cure for hangover. When I started working a colleague brought Tinola for her lunch, I liked it and decided to prepare it at home for my siblings. Through the years I have improved my recipe and this has now become a comfort food during winter.

Let’s get it on!

What you’ll need:

1 Kg. of Chicken (Any parts will do, but preferably with bones)

4-5 cups of Chicken Broth (I used 5 cups of water and 1 bouillon cube)

2-3 Tbsp. Cooking oil

3-4 cloves of Garlic (Crushed and diced)

1 Medium sized Onion (Diced)

1 Small Ginger (Finger size, sliced to your liking)

3 Sticks of Lemon Grass (Crush the bottom part)

2-3 Potatoes (Cubed or Sliced into wedges)

1 Piece Chayote (Or you can also use small green papayas – Sliced into wedges)

1 cup Malunggay (You can use Kangkong, Pechay or Spinach)

3-5 tbsp of Fish Sauce

Salt and Pepper

Let’s start cooking!

1.) In a deep pot  add you cooking oil and saute your garlic, Onion and Ginger until onion turns translucent. Add the Lemon grass and chayote.

2.) Add the Chicken Pieces and cook for 5-8 minutes or until it changes color.

3.) Add Water or chicken broth and bring to a boil.

4.) Turn the heat to medium low and let is simmer for 10-20 minutes (Check if the chicken is tender enough for you)

5.) Add the potatoes and simmer until soft.

6.) Add the Malunggay leaves and simmer for another 2-5 minutes.

7.) Season with salt and pepper and/or Fish sauce.


Serve with rice or just by itself! This is best served during cold seasons and rainy days. This probably is one of the easiest dish to prepare when you’re in a hurry or whenever you want to sip a hot soup. This dish is also similar to Korean and Vietnamese Chicken Stew in Ginger.

Some Filipinos loves to include chicken liver on their Chicken Tinola, unfortunately I am not a fan of it.  But it really depends on you if you love chicken liver, you can add it to your dish.

Enjoy this for lunch or dinner, or even as a hangover cure.




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