Filipino Tinola with Spinach & Chicken
- What is chicken tinola?
- Cooking tips
- Is tinolang manok healthy?
- How to serve
- Storing leftovers
- Common Questions
So here’s the thing about tinola with spinach: you’re craving something warm, familiar, super Filipino, but all you see in the fridge is a bunch of spinach instead of the usual green papaya or chili leaves. Good news, you can totally make it work. I’ve done it a hundred times (ok, maybe more like twenty, but still). It’s quick, tasty, and, honestly, tastes like childhood but with a twist. Seriously, though, why panic when you can make tinola with spinach and chicken that rivals any five-star restaurant? I promise, it’s comfort in a bowl. Once you try it, regular chicken soup just feels… boring.
What is chicken tinola?
Alright, let’s break it down for the uninitiated. Chicken tinola is basically my rainy day savior. It’s a Filipino soup (ok, more like a stew?) with chicken, a bit of fresh ginger, and veggies. Most folks use green papaya or sayote, plus chili pepper leaves, but let’s be honest: not all groceries stock those. Swapping in spinach? A total game changer. It mellows out the strong ginger and makes the whole thing look pretty and green.
I remember my grandma making her chicken tinola every Saturday — always with free-range chicken, always with a mountain of ginger. What a time. Nowadays, I just use whatever chicken I have, chunk up some ginger (skin on, who cares), and toss in spinach right at the end. Trust me, it’s forgiving and absolutely perfect for busy weeknights or surprise house guests. Tinola with spinach doesn’t judge what veggies you bring to the party.
This recipe takes me back every time. With spinach, it’s easier and just as comforting. My kids ask for seconds, and that’s pretty rare! — Bernadette, Cebu
Cooking tips
You don’t need any fancy moves to nail chicken tinola. The secret’s in the ginger and patience. Seriously, don’t rush the simmering. Let those flavors mingle. Everything kind of comes together when you’re not hovering with a timer.
First up: always sauté the ginger and onions first. Your kitchen will smell amazing, and plus, it gives the broth character. I throw in the chicken, let it brown a little (I don’t care if the skin sticks a bit), pour water, and just… wait. About twenty to thirty minutes of easy simmering.
Throw in the spinach right at the end — just until it wilts, or it’ll turn to mush. If you want your tinola with spinach to taste extra fresh, sprinkle a bit of fish sauce. Don’t be shy, just taste as you go so it doesn’t get too salty.
And if you want to make it more filling? Add big chunks of potatoes or even sweet corn. No one’s going to judge you for improvising. That’s how my version went from “just okay” to “wow, can you make this again?”
Is tinolang manok healthy?
Big yes on this. If you’re watching what you eat or just trying to feed a picky kid (story of my life), chicken tinola is downright magic. Super light, loaded with greens (hello, spinach), and doesn’t leave you feeling heavy like other soups can.
Lots of protein from the chicken, vitamins from the spinach, and ginger is supposed to help with digestion… or so my mom says. Anyway, it feels like a bowl of vitamin C, especially if you’ve got a cold. If you use lean chicken breast, it gets even lighter. So yep, tinola with spinach checks all the right boxes.
Personally, I make mine pretty brothy, with less oil, and I skip the chicken skin — not always, sometimes I just want some extra flavor. But you get the point: it’s what you make it.
How to serve
Here’s where tinola with spinach really shines. Impressive but zero stress. Some tips for maximum enjoyment:
- Serve piping hot (bonus if it’s in your biggest bowl)
- Top with extra spinach just before serving, for a crisp green vibe
- Pair with lots of rice — it’s basically a rule in Filipino homes
- Squeeze a tiny bit of calamansi or lemon for extra zing
Don’t forget a spoon and fork! Nobody wants to chase chicken bones around a bowl with chopsticks. I like mine with chili on the side, but not everyone’s into spicy things.
Storing leftovers
Ok, so you made a whole pot and only three people showed up. Here’s what you do: let the soup cool before chucking it in the fridge. Store tinola with spinach in an airtight container (any old Tupperware will do) and it’ll happily keep for about three days.
If you freeze it, just know the spinach might come out a bit soggy, but the chicken and broth stay fantastic. My trick? Add a splash of water or a glug of chicken broth when reheating to bring it back to soupy life. Never tried microwaving it? It works, but gently heat it so the chicken doesn’t toughen up.
Common Questions
Can I use boneless chicken?
Absolutely. Boneless makes it way easier to eat, but bones do give better flavor overall.
What if I can’t find fresh ginger?
Dried ginger works in a pinch, just use less. But really, try to find the fresh stuff — it’s what makes tinola with spinach pop.
Can I switch spinach with something else?
Totally. Malunggay leaves are great, or even pechay if you’re feeling fancy. Just don’t skip greens altogether.
Do I need to peel the ginger?
I usually don’t bother, honestly. Just wash it well and slice thin. Way easier and just as tasty.
What’s the best rice for tinola?
Steamed jasmine rice is my go-to. But whatever white rice you have is fine, just don’t serve it without rice!
Chicken Tinola with Spinach
Ingredients
Main Ingredients
- 1 kg chicken, cut into pieces Use free-range or organic chicken for better flavor.
- 2 tbsp ginger, sliced Fresh ginger gives the best flavor.
- 1 medium onion, sliced Sauté for added sweetness.
- 4 cups water Adjust based on desired broth consistency.
- 2 cups spinach, fresh Add at the end to prevent wilting.
- 1 tbsp fish sauce For added umami flavor.
- 2 pieces calamansi or lemon, for serving Enhances flavor when squeezed in.
Optional Additions
- 2 medium potatoes, cut into chunks Makes the dish more filling.
- 1 cup sweet corn, canned or fresh A sweet addition that complements the broth.
Instructions
Preparation
- Heat a pot over medium heat and sauté ginger and onion until fragrant.
- Add chicken pieces and brown slightly, about 5 minutes.
Cooking
- Pour in water and bring to a boil. Reduce heat, cover, and simmer for 20-30 minutes.
- Add spinach just before serving, allowing it to wilt.
Serving
- Serve hot, optionally squeezing calamansi or lemon juice on top.
- Top with extra spinach for presentation and serve with rice.
7 Comments