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Tinolang Paa ng Manok (Chicken Feet Tinola)

Tinolang paa ng manok is a comforting Filipino soup made with tender chicken feet simmered in a flavorful ginger broth, enriched with green papaya and fresh chili leaves.
Prep Time10 minutes
Cook Time43 minutes
Total Time25 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken feet tinola, tinolang paa ng manok
Servings: 4 servings
Calories: 267kcal
Author: Manny

Ingredients

  • 1 kilo chicken feet washed and cleaned, nails and skin removed
  • 1 pc small green papaya peeled and sliced
  • 1 bunch dahon ng sili chili leaves, remove the stem
  • 3 cloves garlic minced
  • 1 pc medium sized red onion sliced
  • 1 pc thumb sized ginger sliced into strips
  • 2 pcs long green chilies siling panigang
  • 1 Tbsp. patis fish sauce
  • 1/8 tsp. ground black pepper
  • 1/2 tsp. salt or to taste
  • 5 cups water
  • cooking oil

Instructions

How to cook Tinolang Paa ng Manok:

  • In a wok, heat oil and saute garlic and ginger until slightly brown. Then add onion and saute until onion is wilted.
  • Then put the chicken feet in the wok and saute for at least 3 minutes. Then add the patis and continue stirring for a few seconds.
  • Then add the water, salt and pepper. Bring to a boil and simmer for 30 minutes then add the papaya. Continue to simmer for another 10 minutes or until the chicken feet is tender.
  • Then add in the green chilies and dahon ng sili and simmer again for a minute then turn off heat. Serve hot.

Notes

Cooking Tips:

Use the Freshest Chicken Feet for Best Result

Always make sure that the chicken feet are clean and without blemishes or discoloration. Fresh chicken feet will add better taste and texture to your soup. When you have time, ask your local butcher to trim the nails for aesthetic purpose.

Simmer Slowly for Maximum Flavor

The broth should be simmered over low heat, chicken feet, to extract the good riches of collagen. Cook slowly and patiently, for if cooked too quickly, it may come out tough and underflavored. Patience is the key in bringing out that silky, flavorful effect tinola has.

Add Green Papaya at Right Time

To prevent the green papaya from becoming mushy, it is advisable to put it in the pot when the chicken feet have already been simmered for a few minutes. That way, when it cooks, it would be perfectly softened without losing its shape and is infused with flavors from the broth, which will boost the entire dish itself.