  Top: Chicken tinola withchayote andlabuyo pepper leaves; Bottom: Chicken tinola with greenpapaya andlemongrass | |
| Course | Main course |
|---|---|
| Place of origin | The Philippines |
| Serving temperature | Hot |
| Main ingredients | Chicken, green papaya,siling labuyo leaves, ginger, onion, fish sauce |
| Variations |
|
| Similar dishes | Tiyula itum,bulalo |
Tinola is aFilipinosoup usually served as amain course with white rice.[1] Traditionally, the dish is cooked with chicken or fish, wedges ofpapaya and/orchayote, and leaves of thesiling labuyochili pepper in broth flavored withginger,onions, andfish sauce.
Variants of the dish substitute chicken withfish,seafood, orpork.Chayote orcalabash (upo) also may be substituted for green papaya. In addition to pepper leaves, otherleafy vegetables may be used includingpechay,kangkong,spinach,moringa leaves, andmustard greens among others. Additional ingredients like potatoes and tomatoes may be added.[2]
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One of the earliest mentions of the dish is inJosé Rizal'sfirst novel,Noli Me Tangere, whereKapitan Tiago served it to Crisostomo Ibarra after arriving fromEurope. He was given the chicken liver andgizzard meanwhile, to the dismay of the corruptSpanish friar,Padre Damaso, who received chicken neck and wing, considered to be the least favored chicken parts.
Tinola is very similar tobinakol andginataang manok, but different in that the latter two usecoconut water andcoconut milk, respectively.[3][4] A related dish islauya made by theIlocano people. However,lauya is partial to using pork or beef knuckles.[5]
A similar soup dish is known assinabawang gulay (literally "vegetable soup", alsoutan Bisaya), which is made from moringa leaves and various vegetables.[6]
