Chicken Tinola

Chicken Tinola

Tinola, an easy Filipino soup made with chicken, chayote squash, bok choy, and spinach, features a savory broth flavored with ginger and fish sauce.

Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
532 Calories

Recipe Instructions

Step 1
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.
Step 2
Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.
Step 3
Gather all ingredients.
Step 4
Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
Step 5
Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.

Ingredients

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

Categories

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