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Chicken Tinola

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Maggi
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50'
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Chicken Tinola
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Embrace the timeless appeal of Chicken Tinola, a beloved Filipino soup made with tender chicken, papaya, and malunggay leaves in a ginger-infused broth. This recipe continues to be a comforting dish enjoyed during rainy days and as a nourishing remedy for the common cold.
Dinner
Lunch
Entrant

Not included in this recipe

Treenut
Peanuts
Lactose

Servings

1/2 kilograms
Chicken Leg
8 grams
MAGGI® Magic Sarap® 8g
2 tablespoons
Vegetable Oil
4 cloves
Garlic
1 piece
Ginger
1 piece
Onion
1 stalk
Lemongrass
1 piece
Siling Panigang
4 cups
Water
2 cups
Papaya
1 gram
Finger Chili
Buy now
Go to instructions

Instructions

Step by step
2'
Step 1

Season chicken with 1 sachet MAGGI® Magic Sarap®. Set aside.

5'
Step 2

Sauté garlic, ginger, onion, lemongrass (optional) and finger chili in oil. Add chicken and cooked for 2 mins.

20'
Step 3

Pour water, bring to a boil, skim the scum and simmer for 15 mins.

10'
Step 4

Add papaya and simmer for another 10 mins.

Easier Steps

Use papaya to tenderize the chicken faster.

3'
Step 5

Season with remaining 1 sachet of MAGGI® Magic Sarap®. Stir in chili tops. Transfer into a serving bowl and serve hot.

Simply Good Tip

Use rice washing instead of water for a slightly thicker soup.

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