Ginger-Infused Chicken Tinola with Green Papaya

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and aromatic Filipino chicken soup simmered with fresh ginger, tender chicken pieces, and crisp green papaya, garnished with peppery chili leaves for a comforting meal. This Filipino-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, cut into pieces, fresh ginger, sliced into thin strips, 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

2 pounds bone-in chicken thighs, cut into pieces
3 inches fresh ginger, sliced into thin strips
4 garlic cloves, minced
1 medium onion, quartered
2 cups green papaya, peeled and cut into 1-inch cubes
6 cups water
3 tbsp fish sauce
1 cup chili leaves or spinach
2 tbsp vegetable oil
to taste salt
to taste black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Sauté 4 minced garlic cloves, 3 inches sliced ginger, and 1 quartered onion until fragrant and onions are translucent, about 4 minutes.
Step 2: Add 2 pounds bone-in chicken thigh pieces to the pot and cook for 5 minutes, turning occasionally until lightly browned.
Step 3: Pour in 6 cups water and bring to a boil. Skim off any scum that rises, then reduce heat to low and simmer uncovered for 30 minutes until chicken is tender.
Step 4: Stir in 3 tbsp fish sauce and 2 cups cubed green papaya. Continue simmering for 10 minutes until papaya is tender but still firm.
Step 5: Add 1 cup chili leaves or spinach, season with salt and black pepper to taste, and cook for 2 more minutes until greens are wilted.
Step 6: Remove from heat and serve hot with steamed rice.