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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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