By Rachelle and Amylene of Top 10 Carinderia Dishes*

Tinola is a dish with chicken as its main ingredient. It’s not only the chicken that makes this dish appetizing but also its sabaw, which is flavored by malunggay, papaya, and spices like ginger, onions, cooking peppers and tanglad. It’s traditionally cooked with native chicken but most carinderias use the 45 day broiler instead.  If one really likes it special, chili leaves would be the very best to add to the soup. Best served hot.

Below is a recipe courtesy of bachelor Manong Jay Naparato who is a certified Ilonggo. He is really fond of cooking that he even collects write ups about food. He is the youngest among the staff at Balay Ilonggo.



½ clove garlic

2 onion bulbs

1 kilo chicken

1 tanglad

2 pieces small papaya, sliced into wedges

2 pcs. cooking peppers

2 small bundles of chili leaves

1 chicken cube

2 tsp cooking oil

3 cups water

1 tsp salt


1.      Sauté garlic and onion.

2.      Put water and let it boil.

3.      Put the chicken.   Add the tanglad.  Wait for 2 minutes then add salt and let it simmer until the    chicken    is tender.

4.      Add the sliced papaya. Let it simmer until the papaya is soft and tender.

5.      Add the cooking peppers.

6.      Put the chili leaves and let it simmer for 2 minutes.

6.      Serve.

Inday Joy says:  At home, right after putting in the chili leaves, I turn off the heat so leaves still retain much of their vitamins.