Chicken Tinola Recipe (Filipino)

5 from 2 reviews

Easy, light and savory – this is a classic Filipino chicken tinola recipe that will have you go back for seconds and thirds! Ready in 35 minutes.


  • 2 tablespoons canola oil
  • 1 small white onion (finely sliced into half moon)
  • 2 thumb size ginger (peeled and finely sliced into sticks)
  • 1 1/2 pound chicken thighs
  • 1/2 cup fish sauce
  • 2 small zuchinni (chopped into bite size chunks)
  • 2 small yellow squash (chopped into bite size chunks)
  • 2 baby bok choy (sliced half lengthwise)


  1. In a large pot over medium heat, add oil, onions and ginger and sautee for 3-5 minutes, until onions are translucent. Make sure onion and ginger cover the bottom of the pot.
  2. Place chicken thighs on top and add fish sauce – do not stir.
  3. Cover and cook for 5 minutes.
  4. Add enough water to just cover the chicken and bring to a boil. Lower heat and simmer for 20 minutes, or until chicken’s internal temperature reaches 170-175 degrees.
  5. Add chopped zucchni and yellow squash. Cover and cook for 5 minutes, until zucchini is tender.
  6. Add sliced bok choy, cover and cook for 3-5, until tender.
  7. The chicken is ready to eat once the internal temperature reaches 180º.
  8. Serve chicken and vegetables over a scoop of white rice and pour about a cup of the broth.


For an added kick use a small bowl to mix a tablespoon of fish sauce and a squeeze of lemon. Sprinkle over the dish, a bite at a time.


Keywords: recipe, poultry, stew

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