Chicken Tinola with Green Papaya and Ginger Broth

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting Filipino chicken soup featuring tender chicken pieces simmered with ginger and green papaya in a clear, flavorful broth. This Filipino recipe, ready in about 60 minutes, pairs bone-in chicken thighs, cut into pieces, garlic cloves, minced, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs bone-in chicken thighs, cut into pieces
• 2 cups green papaya, peeled and sliced into thin wedges
• 3 tbsp fresh ginger, peeled and sliced into thin strips
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 tbsp fish sauce
• 6 cups water
• 2 tbsp vegetable oil
• 2 cups fresh spinach leaves
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves, 3 tablespoons sliced fresh ginger, and 1 chopped medium onion. Sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Add 2 pounds bone-in chicken thigh pieces to the pot and cook for 5 minutes, stirring occasionally until lightly browned.
3. Step 3: Pour in 6 cups water and 2 tablespoons fish sauce. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until the chicken is tender.
4. Step 4: Add 2 cups sliced green papaya to the pot and simmer for an additional 10 minutes until the papaya is tender but not mushy.
5. Step 5: Stir in 2 cups fresh spinach leaves and cook for 2 minutes until wilted. Season with salt and black pepper to taste. Serve hot with steamed rice.