Chicken Tinola

Chicken Tinola


1 person made this

About this recipe: This is another meal in a pot dish. It contains meat and vegetables all cooked together in one savory dish.

Emelita Rizal, Philippines

Serves: 4 

  • 3 lbs (1.5 kg) chicken legs and thighs
  • 1 chayote or 1 small green papaya
  • 1 medium onion
  • 2 cloves garlic
  • 1 thumb size ginger, sliced thin crosswise
  • 1 bunch pechay (bochoy) cut bite size
  • salt and pepper to taste
  • 1 tbsp fish sauce
  • 2 cans 14 oz (396 g) Chicken broth
  • 1/2 lb (227 g)spinach

Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

  1. Rinse chicken and pat dry with paper towel.
  2. In a large 1.5 gallon pot, saute onion and galic. Add ginger and fish sauce.
  3. Add chicken and cook for 5 minutes. Mix well, then add chicken broth. Let boil for another 5 minutes.
  4. Peel chayote skin or papaya and slice into bite size pieces.
  5. Add to the pot and cook another 10 minutes. Add salt and pepper to taste.
  6. Add spinach. Cook just until spinach is wilted. Serve hot.

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