Name: Chicken Tinola
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Cooking oil - 1 tablespoon; Onion, chopped - 1 medium; Garlic, minced - 2 cloves; Fresh ginger, peeled and thinly sliced - 1 (1 1/2 inch) piece; Fish sauce - 1 tablespoon; Chicken legs and thighs, rinsed and patted dry - 3 pounds; Chicken broth - 2 (14 ounce) cans; Chayote squash, peeled and cut into bite-sized pieces - 1; Salt and ground black pepper to taste - 1; Bok choy, chopped - 1 head; Fresh spinach, chopped - 1 (8 ounce) package

Ingredients for - Chicken Tinola

1. Cooking oil 1 tablespoon

2. Onion, chopped 1 medium

3. Garlic, minced 2 cloves

4. Fresh ginger, peeled and thinly sliced 1 (1 1/2 inch) piece

5. Fish sauce 1 tablespoon

6. Chicken legs and thighs, rinsed and patted dry 3 pounds

7. Chicken broth 2 (14 ounce) cans

8. Chayote squash, peeled and cut into bite-sized pieces 1

9. Salt and ground black pepper to taste 1

10. Bok choy, chopped 1 head

11. Fresh spinach, chopped 1 (8 ounce) package

How to cook deliciously - Chicken Tinola

1 . Stage

Gather all ingredients. Dotdash Meredith Food Studios

2 . Stage

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

3 . Stage

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

4 . Stage

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

5 . Stage

Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot. Dotdash Meredith Food Studios