A comforting Filipino tinola made with chicken, malunggay, and sweet kalabasa for a rich, gingery broth with just the right touch of sweetness.
Every Filipino kitchen has its own version of tinola. It’s simple, soothing, and exactly what you crave on a rainy afternoon, and warms you from the inside out. Often it’s a friendly kitchen debate over papaya or sayote supremacy in tinola. But here we are, adding more chaos to the mix with a third option—kalabasa.
This version swaps the usual green papaya or sayote for kalabasa to add a creaminess that deepens the broth's flavor. The squash softens just enough to melt into the soup, complementing and mellowing out the ginger’s sharpness. A small tweak, but it makes the dish feel richer and cozier.
Sear the chicken: Heat oil in a medium pot over medium-high heat. Add the chicken pieces and sear until lightly browned on both sides. Remove and set aside.
Sauté the aromatics: Reduce the heat to medium. Add the onion and ginger, and sauté until fragrant. Stir in the garlic and continue cooking until everything turns golden and aromatic, about 5–6 minutes.
Build the flavor: Return the chicken to the pot and season with patis. Let it cook and absorb the flavors for about 4–5 minutes.
Simmer the broth: Pour in the water and add the chicken cube. Bring to a boil, then lower the heat and let it simmer until the chicken is tender, about 15–20 minutes.
Add the kalabasa: Stir in the kalabasa and cook just until tender. Avoid overcooking so it doesn’t turn mushy. This should take around 5–7 minutes.
Finish with greens: Add the malunggay leaves and season to taste with more patis and pepper. Cook just until the leaves wilt, about 1 minute.
