Anti Inflammatory Filipino Chicken Tinola
This classic Filipino soup is pure comfort in a bowl — fragrant with ginger and garlic, rich from slow-simmered bone-in chicken, and brightened by a broth that tastes like it's been cooking all day. The combination of fresh ginger, extra virgin olive oil, and moringa leaves makes this dish a natural fit for anyone eating with inflammation in mind, since each of those ingredients brings genuine anti-inflammatory credentials to the table. Green papaya adds a subtle, slightly sweet tenderness that soaks up the savory broth beautifully, while the malunggay leaves wilt in at the very end to preserve their vibrant color and nutritional punch. Fish sauce does the heavy lifting on depth and umami, so there's no need for anything processed or artificial to get that satisfying, layered flavor. The whole pot comes together in under an hour and serves four, making it an easy weeknight win that doesn't feel like a compromise. Ladle it over steamed brown rice for a complete, grounding meal that warms you from the inside out.
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Learn more →Ingredients
4 servings
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, minced
- 1 piece (2 inches) fresh ginger, peeled and cut into thin coins
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 5 cups low-sodium chicken broth
- 2 tbsp fish sauce
- 1 small green papaya (about 1 lb), peeled, seeded, and cut into 1-inch wedges
- 2 cups fresh malunggay (moringa) leaves, stems removed
- ½ tsp ground black pepper
- salt, to taste
For serving
- steamed brown rice, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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