Chicken Tinola

Prep Time: 30 mins Cook Time: 20 mins Total Time: […]

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 4



One tablespoon of cooking oil

One medium onion, chopped

Two cloves garlic, minced

1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced

One tablespoon of fish sauce

3 pounds of chicken legs and thighs, rinsed and patted dry

2 (14-ounce) cans of chicken broth

One chayote squash peeled and cut into bite-sized pieces

salt and ground black pepper to taste

One head bok choy, chopped

1 (8-ounce) package of fresh spinach, chopped



Assemble all the components.

Oil in a big pot is heated at medium heat. Add the onion and garlic; stir-fry for about two minutes or until aromatic.

After adding the ginger and fish sauce, cook and stir for 1-2 minutes. Add the chicken, stir, and simmer for 5 minutes.

Add chicken broth, then simmer for five minutes. Approximately 10 minutes after adding the squash, the chicken should no longer be pink in the center. Add salt and pepper to taste.

Add bok choy and spinach, and simmer for 1 to 2 minutes or until spinach is barely wilted. Serve warm

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