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Chicken Tinola
Chicken Tinola
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Succulent Filipino chicken soup with ginger-flavored broth, chayote, bok choy, and spinach.
Ingredients:
  • 1 tablespoon cooking oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
  • 1 tablespoon fish sauce
  • 3 pounds chicken legs and thighs, rinsed and patted dry
  • 2 (14 ounce) cans chicken broth
  • 1 chayote squash, peeled and cut into bite-sized pieces
  • salt and ground black pepper to taste
  • 1 head bok choy, chopped
  • 1 (8 ounce) package fresh spinach, chopped
Instructions:
  • Prepare all your fresh and flavorful ingredients.
  • In a large pot over medium heat, sauté onion and garlic in oil until fragrant, about 2 minutes.
  • Incorporate fresh ginger and savory fish sauce into the dish, cook and stir for 1 to 2 minutes. Add the chicken and continue cooking for 5 minutes.
  • Simmer squash in chicken broth for 5 minutes until chicken is cooked through. Season with salt and pepper.
  • Stir in bok choy and spinach, cooking until the spinach is gently wilted, approximately 1 to 2 minutes. Serve piping hot.

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