Chicken Tinola
Tinola represents a simple, single-pot soup hailing from the Philippines. It involves simmering chicken, along with chayote squash (or papaya), Bok choy, and spinach in a flavorful broth enriched with the freshness of ginger. Typically, it accompanies white rice as a delightful pairing.
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
Instructions
- 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
Calories: 532kcalCarbohydrates: 14gProtein: 66gFat: 23gSaturated Fat: 6gCholesterol: 208mgSodium: 1551mgPotassium: 1207mgFiber: 4gSugar: 6gVitamin C: 76mgCalcium: 227mgIron: 6mg
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