Native Chicken Tinola (Bisaya nga Manok Tinola) | Ilonggo Recipe

Native Chicken Tinola

No one would say no to this recipe. If you are from the Visayas, eating bisaya na manok (native chicken) is definitely not new to you. Unlike other variety of chicken, native chicken is known to be more flavorful and delicious. Here’s one recipe that you can prepare, and it’s in time for the rainy season.

Here’s how to cook Native Chicken Tinola:


1 Whole Native Chicken (dressed and cut)
1 medium sized unripe Papaya (diagonally cut, 1 inch in length)
2 stalks of Lemon Grass
1 thumb sized Ginger (cut in strips)
1 medium sized Onions
4 cloves Garlic
Fresh Chilies
Malunggay Leaves
Canola Oil


1. Heat some canola oil. Sauté onions, garlic and ginger.

2. Add in the chicken, and let cook until it turns brown. Pour a good amount of water, enough to cover the chicken. add in the lemon grass. Cover and let it boil for about 10 minutes. Remove scums and fats that float.

3. Add the unripe papaya and fresh chilies. Cover and cook for another 15 minutes. Then remove the lemongrass from the pot.

4. Season with salt and pepper. Add in the malunggay leaves. Cover for about 2 minutes.

Ready and Serve!

Note from Delish:

I have been craving for tinolang bisaya na manok for weeks now. So I made this dish and I am sharing my recipe with you all. This is very simple and will not take much of your time. You can also add or use chilie leaves.

If you also wanted to get your own pan and other kitchen cookware, go here:

If you also have any question about this recipe, drop a comment below or send me an email.

Other Chicken Recipes to try:

Watch how to cook Native Chicken Tinola here:


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