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Chicken Tinola

4

50 min

Chicken Tinola

Chicken Tinola Photo 1

Time

50 min

Serving

4 persons

Calories

532

Rating

4.00★ (96)

Cuisine

Author: Victoria Buriak
Tinola is an easy, one-pot soup from the Philippines. Chicken, chayote squash (or papaya!), bok choy, and spinach are simmered with fresh ginger in a savory broth that's often served with white rice.

Ingredients

  • cooking oil: 1 Tbsp
  • medium onion: 1 piece (chopped)
  • garlic: 2 clove (minced)
  • ginger, peeled and: 1 piece (1 1/2 inch piece, sliced, fresh)
  • fish sauce: 1 Tbsp
  • chicken legs and thighs, rinsed and patted dry: 3 pound
  • chicken broth: 2 cans (14 ounce cans)
  • chayote squash, peeled and: 1 piece (cut into bite-size pieces)
  • salt and ground black pepper: (to taste)
  • head bok choy: 1 piece (chopped)
  • spinach: 1 pack (8 ounce pack, chopped, fresh)

Metric Conversion

Stages of cooking

Chicken Tinola Photo 2 1
Chicken Tinola Photo 3 2
Chicken Tinola Photo 4 3
Chicken Tinola Photo 5 4
Chicken Tinola Photo 6 5
  1. Gather all ingredients. Dotdash Meredith Food Studios
    Chicken Tinola Photo 2
  2. Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Dotdash Meredith Food Studios
    Chicken Tinola Photo 3
  3. Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes. Dotdash Meredith Food Studios
    Chicken Tinola Photo 4
  4. Pour in chicken broth and cook for 5 minutes. Add squash and simmer until chicken is no longer pink in the center, about 10 minutes. Season with salt and pepper. Dotdash Meredith Food Studios
    Chicken Tinola Photo 5
  5. Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot. Dotdash Meredith Food Studios
    Chicken Tinola Photo 6

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