3. Add sayote pieces and allow to lightly brown.


5. Add "patis". Simmer covered for 30 minutes to an hour over medium low heat.

• Simmering longer will make chicken pieces more tender, almost falling off the bone. Add more chicken stock, if you want to serve more broth. I always like serving individual cups of soup.

4. Add chicken pieces and chili leaves. Pour chicken stock.

• If you don't like soup to be too spicy, now is when you can take out the chilies.

2. Add 2 tablespoons of olive oil to pan. Saute crushed garlic, chilies, sliced ginger and onions over medium heat, until garlic is lightly brown, onion starting to be translucent, chilies letting off aroma.

• Some people will add "patis"/ fish sauce at this point. I usually will just add a pinch of salt, to bring out the flavors of onions, garlic and chilies.

1. Season your chicken pieces. Then lightly brown, placing about 3 tablespoons olive/ canola oil in pan, over medium heat. Set aside.  

• Seasoning and lightly browning chicken pieces will add a lot of flavor to your Tinola.


​1 whole chicken, cut into 12 pieces

3 cloves of garlic, smashed

5 quarter inch slices of ginger

2 cups, chicken broth

1 medium size onion, sliced

3 small sayote, cored and sliced vertically

3 Thai Chilies, tip slit

Salt and pepper, for meat seasoning

4 tablespoons Canola oil

 This hearty chicken soup has a lovely flavor and distinct aroma of ginger, pepper leaves and "patis" - fish sauce - to it. I like to infuse a little bit of heat to my Tinola. Just a tiny slit at the tip of chili, gives a burst of richness and aroma to this craveable, cold days favorite. 
I used to buy frozen "sili" leaves from Filipino supermarkets abroad. Fresh leaves are not always available. Nothing like fresh, so I planted my own "sili" in my backyard. It is a challenge in winter, when leaves were not growing as fast as my craving comes. I tried using a Mexican chili variety. The leaves are smaller, but great news is - the flavor was there! I used those for this recipe.

Chicken "Tinola"