Garlic-Simmered Chicken Tinola with Green Papaya and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Filipino chicken soup featuring tender chicken pieces simmered with garlic, ginger, green papaya, and fresh spinach in a light broth. This filipino-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, fresh spinach leaves, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

Prep: 15 min Cook: 45 min Serves 6 Filipino cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 5 minced garlic cloves and 1 tablespoon sliced ginger and sauté for 2 minutes until fragrant but not browned.
  2. Step 2: Add 2 pounds bone-in chicken thighs and 1 medium quartered onion. Sauté for 5 minutes until the chicken is lightly browned on all sides.
  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 chicken is cooked through.
  4. Step 4: Add 2 cups sliced green papaya and cook for another 10 minutes until papaya is tender.
  5. Step 5: Stir in 3 cups fresh spinach leaves and season with salt and 1/4 teaspoon black pepper. Cook for 2 more minutes until spinach is wilted. Serve hot with steamed rice.

Frequently asked questions

How long does Garlic-Simmered Chicken Tinola with Green Papaya and Spinach take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Simmered Chicken Tinola with Green Papaya and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Garlic-Simmered Chicken Tinola with Green Papaya and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Simmered Chicken Tinola with Green Papaya and Spinach for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic-Simmered Chicken Tinola with Green Papaya and Spinach?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes