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Chicken Tinola with Coconut Milk (Ginataang Manok Tinola)
70 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
350 kcalCalories
26 gProtein
10 gCarbs
25 gFat

Approximate values estimated by AI

FilipinoFusionSoup

Chicken Tinola with Coconut Milk (Ginataang Manok Tinola)

70% authentic · Filipino

A rich and creamy variation of Chicken Tinola, incorporating coconut milk for a decadent twist. This version adds a subtle sweetness and a thicker broth while retaining the signature ginger flavor.

Ingredients

Servings4
  • Chicken pieces (bone-in)1 kg
  • Ginger, sliced50g
  • Garlic, crushed5 cloves
  • Onion, quartered1 medium
  • Green papaya, cubed300g
  • Fish sauce2 tbsp
  • Coconut milk (full fat)400ml
  • Water1 liter
  • Malunggay leaves1 cup
  • Saltto taste
  • Black pepperto taste

Steps

  1. 1

    In a pot, sauté ginger, garlic, and onion until fragrant.

  2. 2

    Add chicken pieces and brown them lightly.

  3. 3

    Pour in water, fish sauce, and coconut milk. Bring to a boil, then simmer for 40-50 minutes until chicken is tender.

  4. 4

    Add the cubed green papaya and cook for another 10-15 minutes until tender.

  5. 5

    Stir in malunggay leaves and cook for 1-2 minutes until wilted.

  6. 6

    Season with salt and black pepper to taste.

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