Ginger-Simmered Chicken with Green Papaya in Tangy Broth

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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 comforting Filipino chicken soup where tender chicken simmers with fresh ginger, green papaya, and a hint of vinegar, creating a warm, lightly tangy broth perfect for any season. This Filipino-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, green papaya, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 15 min Cook: 40 min Serves 4 Filipino cuisine 300 cal/serving

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Ingredients

2 lbs, skin-on bone-in chicken thighs
2 cups, peeled and sliced into 1-inch pieces green papaya
3-inch piece, peeled and julienned fresh ginger
4 cloves, minced garlic cloves
1 medium, sliced onion
3 tbsp fish sauce
6 cups water
2 tbsp vinegar
2 cups fresh spinach leaves
2 tbsp vegetable oil
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves, 3-inch julienned ginger, and 1 sliced medium onion. Sauté for 3-4 minutes until fragrant and onions are translucent.
Step 2: Add 2 lbs bone-in chicken thighs to the pot and brown for 5 minutes, turning occasionally until skin is lightly golden.
Step 3: Pour in 6 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through.
Step 4: Add 2 cups peeled and sliced green papaya, 3 tbsp fish sauce, and 2 tbsp vinegar. Simmer uncovered for another 10 minutes until papaya is tender.
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.