How to Make Chicken Tinola - A Step-by-Step Guide

Chicken Tinola is a comforting and flavorful Filipino soup dish that is perfect for cold and rainy days. It is a classic Filipino dish made with chicken, ginger, green papaya, and chili leaves, and is traditionally served with steamed rice. This soup is known for its light and refreshing broth, and it is a popular dish for family gatherings and special occasions.

One of the key ingredients in Chicken Tinola is ginger, which adds a warm and spicy flavor to the soup. The ginger is added...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4

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

    532 cal.

    • Total Fat: 23g
    • Saturated Fat: 6g
    • Cholesterol: 208mg
    • Sodium: 1551mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 66g
    • Vitamin C: 76mg
    • Calcium: 227mg
    • Iron: 6mg
    • Potassium: 1207mg