Bone Broth Chicken Tinolang Manok

Name: Tinolang Manok
Prep time: 10 min
Cook time: 45 min
Cuisine: Filipino

Written by: Christopher Laurie

Published on November 7, 2025

Time to read 2 min

Inspired by Melissa Hemsley’s grandmother’s cherished family recipe, this modern take on Tinolang Manok celebrates the balance between heritage and nourishment.

Traditionally made with homemade chicken stock, Chris Laurie reimagined this Filipino classic using Hunter & Gather Grass Fed Beef Bone Broth, a naturally high-protein base that brings depth, comfort and a real-food richness to every spoonful.

Slow-simmered chicken thighs, fragrant lemongrass, ginger, and papaya infuse the broth with warmth and vitality, while a drizzle of Hunter & Gather Extra Virgin Organic Olive Oil adds healthy, flavour-rich fats.

Featuring: Hunter & Gather Bone Broth

The result is a wholesome, ancestrally inspired meal that honours traditional home cooking while embracing modern, nutrient-conscious living, perfect for sharing around the table on cooler days.

Tinolang Manok

Prep time

10 minutes

Cook Time

45 minutes

Servings

4 people

Diet

Paleo and/or Low Carb

Cuisine

Filipino

Nutritional info (per serve*):

Calories: 380
Fat: 20g
Carbohydrates: 14g
Of which sugar: 0g
Protein: 32g

What you need (Ingredients):

4 x Large chicken thighs
1.5lt x Hunter & Gather Beef Bone Broth
2 Tbsp Hunter & Gather Extra Virgin Organic Olive Oil4 Tbsp Organic Fish Sauce
2 x Large red onions, Diced
100g x Diced Ginger
4 x Minced Garlic Cloves
Maldon Sea Salt
Cracked Black Pepper
2 x Stick Lemongrass cut length ways
20g Malunggay leaves
20g Lime Leaves
1 x Large Papaya, Diced
2 x Sweet Potatoes, Diced
2 x Carrots, Diced
200g Baby Spinach Leaf
Juice of 2 Lemons
1 x Bunch Coriander

What you do (method):

Heat 2 Tbsp Hunter & Gather Extra Virgin Organic Olive Oil in your pot over medium heat.
Add the chicken and pour the fish sauce directly onto each chicken piece.
Stir, then cover and cook for 3 minutes.
Uncover and flip the chicken over to sear the other side for 2 minutes, add the onions, ginger and garlic to the pot and season with a pinch of salt, stirring evenly.
Cook the onion mixture until soft, about 5 minutes, then add Hunter & Gather Beef Bone Broth to the pan and bring to a boil.
Once boiling, add the lemongrass, lime & Malunggay leaves and reduce the heat to low and simmer for 20-30 minutes covered until the chicken starts to feel tender.
Skim the surface with a strainer to remove any excess fat.
Once the chicken is cooked, remove it from the broth and let it cool slightly before shredding.
Add the diced green papaya, sweet potato, carrot and simmer for another 10 minutes covered.
Then add the spinach leaves and simmer for another minute.
Add salt and lemon juice to taste, and return the chicken to the broth and a good handful of coriander.

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