Golden Tinola With Kalabasa Recipe

Think of this tinola with kalabasa as a richer take on the classic Filipino chicken soup. The familiar ginger broth is still there, bringing the warmth and comfort you expect from Tinola. This time, though, tender chunks of kalabasa add natural sweetness and a velvety texture that makes the soup feel extra special. It's a simple change that transforms an everyday favorite into something with a fresh new personality.

30 MINS

Cooking Time
Easy

Difficulty
25 MINS

Prep Time
5 People

Serves

4 cloves garlic (chopped)
1 piece small onion (thinly sliced)
1 tablespoon ginger (thinly sliced)
750 grams chicken (cut into serving pieces)
2 pieces Knorr Chicken Cubes
1 tablespoon fish sauce
4 cups hugas bigas or water
2 cups kalabasa (cut into 1-inch cubes)
6-8 pieces kalabasa flower (optional)
1 cup malunggay leaves

Sauté the Aromatics Time: 5 minutes Heat a little oil in a large pot over medium-high heat. Sauté the garlic, onion, and ginger until fragrant and the onions have softened.
Cook the Chicken Time: 10 minutes Add the chicken pieces, Knorr Chicken Cubes, and fish sauce. Sauté, stirring occasionally, until the chicken is lightly browned and has absorbed the seasonings. Tip: Allow the chicken to cook undisturbed for a minute or two at a time to develop more flavor before stirring.
Simmer the Broth and Kalabasa Time: 20 minutes Pour in the hugas bigas or water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the kalabasa and continue cooking until both the chicken and kalabasa are tender. Tip: Hugas bigas is the starchy water left behind after rinsing uncooked rice. It adds body and a subtle sweetness to the broth.
Add the Vegetables and Serve Time: 5 minutes Add the kalabasa flowers and malunggay leaves. Cook for 1 minute or until the vegetables are just wilted. Serve hot. Tip: Avoid overcooking the malunggay leaves and kalabasa flowers. A quick cook preserves their color, texture, and nutrients.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	331.13 kcal
Protein (g)	25.02 g
Sugar (g)	0.71 g
Fat (g)	22.79 g
Fibre (g)	6.12 g

What Is Tinolang Manok With Kalabasa?

Tinolang manok with kalabasa is a variation of the classic Filipino chicken soup that uses squash in place of, or alongside, papaya or sayote. The kalabasa gives the ginger-based broth a richer texture and a touch of natural sweetness. Other creative versions you can try include spicy tinola, which adds heat to the broth, and tinola sa gata, which incorporates coconut milk.

Choosing Between Kalabasa, Papaya, and Sayote for Tinola

Each vegetable brings something different to a pot of Tinola. Papaya offers mild sweetness, while sayote contributes a lighter texture and cleaner flavor. Kalabasa creates a richer broth with a subtle sweetness and creamy consistency. It’s the perfect choice for those who prefer a heartier take on this classic Filipino chicken soup.

How to Store and Reheat Tinola with Kalabasa

Allow the Tinola to cool completely before transferring it to an airtight container and refrigerating for up to three days. When reheating, warm it gently over medium heat until heated through. The kalabasa may continue to soften as it sits, which can make the broth thicker and more flavorful the next day.