Pandan-Infused Chicken Tinola with Green Papaya and Chili Leaves

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Comforting Filipino chicken tinola gently simmered with pandan leaves, green papaya, and fresh chili leaves for a fragrant, nourishing soup. This filipino-inspired chicken ready in about 60 minutes pairs water, leaves, tied in a knot pandan leaves, washed fresh chili leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, 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

• 1.5 lbs, cut into serving pieces bone-in chicken thighs
• 6 cups water
• 3 leaves, tied in a knot pandan leaves
• 1 small, peeled and cut into 1-inch cubes green papaya
• 2 cups, washed fresh chili leaves
• 1 thumb-sized piece, sliced into thin strips ginger root
• 4 cloves, minced garlic cloves
• 1 medium, sliced white onion
• 3 tbsp fish sauce
• 2 tbsp vegetable oil
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat until hot. Add 4 minced garlic cloves, 1 medium sliced white onion, and 1 thumb-sized ginger sliced into thin strips. Sauté for 3-4 minutes until the onion softens and the mixture is fragrant.
2. Step 2: Add 1.5 lbs bone-in chicken thighs pieces to the pot, stirring for 5 minutes until the chicken is lightly browned on all sides.
3. Step 3: Pour in 6 cups water and add 3 pandan leaves tied in a knot. Bring to a boil, then reduce heat to low and simmer covered for 30 minutes until the chicken is cooked through.
4. Step 4: Add 1 small peeled and cubed green papaya to the pot and continue simmering for 10 minutes until the papaya is tender but not mushy.
5. Step 5: Stir in 3 tbsp fish sauce, 2 cups washed fresh chili leaves, and season with salt and black pepper to taste. Simmer uncovered for another 2 minutes until the chili leaves wilt. Serve hot.