Chicken Tinola is a popular Filipino soup dish characterized by its clear broth, tender chicken pieces, green papaya (or sometimes chayote), and leafy greens like spinach or chili leaves. It is known for its light and refreshing flavor, often seasoned with ginger and fish sauce (patis) which give it a distinct savory taste.
Here are some key features of Chicken Tinola:
- Chicken: Typically, Chicken Tinola is made with whole chicken pieces, often including bones and skin, which add flavor to the broth as it simmers.
- Ginger: A significant ingredient in Chicken Tinola is ginger, which is sliced thinly and added to the soup. Ginger not only adds flavor but also contributes to the soup’s aroma.
- Green Papaya or Chayote: These vegetables are added to the soup and cook until tender. Green papaya is more traditional, providing a slight sweetness, while chayote offers a similar texture and taste.
- Leafy Greens: Spinach leaves or chili leaves are commonly used towards the end of cooking, adding color and additional nutrients to the soup.
- Broth: The broth of Chicken Tinola is clear and flavorful, derived from simmering the chicken with ginger and sometimes garlic, then seasoned with fish sauce (patis) for a salty umami taste.
- Served with Rice: Like many Filipino dishes, Chicken Tinola is often served with steamed rice on the side, making it a satisfying and complete meal.
Chicken Tinola is a comforting and nourishing dish that is enjoyed throughout the Philippines, particularly during colder months or when someone is feeling under the weather, as it is believed to have comforting and healing properties.
Here’s a recipe for Keto Filipino Chicken Tinola Soup:
Filipino Chicken Tinola Soup Recipe (Keto, Low-Carb)
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
- 1 tbsp coconut oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, peeled and sliced into thin strips
- 1 lb chicken thighs or breast, bone-in, skin-on
- 4 cups chicken broth (preferably homemade or low-sodium store-bought)
- 1 medium green papaya (or chayote), peeled, seeds removed, and cut into wedges
- 1 cup spinach leaves
- Fish sauce (patis), to taste
- Salt and pepper, to taste
- Sliced green onions for garnish
Instructions
Prepare the Chicken:
- In a large pot or Dutch oven, heat coconut oil over medium heat. Add sliced onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and ginger slices. Sauté for another 1-2 minutes until aromatic.
Cook the Chicken:
- Add the chicken thighs or breasts (skin-side down if using skin-on) to the pot. Brown for about 5 minutes on each side until lightly golden.
Add Broth and Simmer:
- Pour in the chicken broth. Bring to a boil, then reduce heat to medium-low. Let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Add Vegetables:
- Add the green papaya (or chayote) wedges to the pot. Simmer for another 10-15 minutes until the papaya (or chayote) is tender but still slightly crisp.
Season and Finish:
- Stir in the spinach leaves and cook until wilted, about 1-2 minutes.
- Season the soup with fish sauce (patis), salt, and pepper to taste. Adjust seasoning according to your preference.
Serve:
- Ladle the Keto Filipino Chicken Tinola Soup into bowls. Garnish with sliced green onions.
Nutritional Information per Serving (estimated):
- Calories: 280 kcal
- Protein: 30g
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: 6g
Notes:
- Green papaya or chayote are common vegetables used in traditional Chicken Tinola. They are Keto-friendly and add a crisp texture to the soup.
- Adjust the amount of fish sauce (patis) based on your taste preference. It adds saltiness and depth of flavor to the soup.
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Enjoy your Keto-friendly Filipino Chicken Tinola Soup, a comforting and nutritious dish perfect for any occasion!
