Tinola

Tinola
	A bowl of tinola
Course	Main course
Place of origin	Philippines
Serving temperature	Hot
Main ingredients	Chicken, green papaya, siling labuyo leaves, ginger, onion, fish sauce
Variations	Pork with chayote and moringa; Fish with tomatoes; Nilarang/Linarang (Cebuano variant);
	Media: Tinola;

Tinola in Tagalog or Visayan, or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.^[1]

Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. A common variant substitutes fish or pork for chicken, chayote instead of papaya, or with tomatoes and moringa leaves known as marungay or malunggay or kamunggay (in Cebuano), instead of pepper leaves.^[2] However, an all-vegetable broth in Cebu with kamunggay in prominence is called utan kamunggay or utan bisayâ, while it is called law-oy in Mindanao and laswa in Hiligaynon. Another variation is Tinolang Tahong, a soup made with mussels, ginger, onion, garlic and bird's eye chili.

The exact origins of Tinola is obscure. One of the earliest mentions of the dish is in José Rizal's first novel, Noli Me Tangere, where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe. He was given the breast, to the dismay of the corrupt Spanish friar, Padre Damaso, who got chicken neck, which is considered to be the least favored chicken part.