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Tinolang Manok (Chicken with Papaya Soup)

Course Soup
Cuisine Filipino
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Liza Agbanlog


  • 2 lbs skinless chicken thighs or any chicken pieces of your choice
  • 1 thumb size ginger peeled and julienned
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fish sauce or salt
  • 12 cups water
  • 1 semi-ripe papaya peeled seeds removed and cut into cubes
  • leaves Bunch spinach or pepper stems removed, washed and drained
  • 2 pieces Serrano peppers optional


  • Sprinkle chicken pieces with salt. Set aside.
  • In a stockpot, sauté ginger and onions over medium high heat for 2 minutes.
  • Add chicken pieces and cook for 4 minutes or until the meats are no longer pink.
  • Add fish sauce and stir to combine flavor.
  • Add water, let boil, lower heat and simmer for 30 minutes or until the meats are cooked.
  • Add papaya and cook for 5 minutes or until the papaya pieces are tender.
  • Correct seasonings by adding fish sauce or salt. Add spinach or pepper leaves and serrano peppers, if using. Cover and remove from heat.
  • Let stand for 5 minutes. Serve and enjoy!