Chicken Tinola

Name: Chicken Tinola
Prep time: 30 min
Cook time: 25 min
Yield: 4
Ingredients: 1 tablespoon cooking oil; 1 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 pepper to taste; 1 head bok choy, chopped; 1/2 pound spinach

⏱️ Ready in 55 min 🥄 Prep 30 min 🔥 Cook 25 min 👥 4 servings 👁️ 6 views

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 30 min

Cook 25 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 532

% Daily Value*

Total Fat 22.9g 29%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1551mg 67%

Total Carbohydrate 14.1g 5%

Dietary Fiber 4.3g 15%

Total Sugars 6g

Protein 65.5g 131%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant.

Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes.

Pour the chicken broth over the mixture and cook another 5 minutes.

Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more.

Season with salt and pepper.

Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes.