Name: Chicken Tinola
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon cooking oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced; 1 tablespoon fish sauce; 3 pounds chicken legs and thighs, rinsed and patted dry; 2 (14 ounce) cans chicken broth; 1 chayote squash, peeled and cut into bite-sized pieces; salt and ground black pepper to taste; 1 head bok choy, chopped; 1 (8 ounce) package fresh spinach, chopped

Chicken Tinola

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

50 min total 30 min prep 20 min cook 4 532 cal

Instructions

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