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Chicken Tinola
Course
Main Course
Prep Time
5
minutes
Cook Time
30
minutes
Total Time
35
minutes
Servings
4
Author
Jenny Castaneda
Ingredients
cooking oil of your choice
2-
inch
ginger
peeled and thinly sliced
1
large white onion
sliced
1 1/2
lbs
bone-in
skin-on chicken thighs (or drummets)
1
tbsp
fish sauce
5
c
water
2
chayote
peeled and sliced
sea salt
1
bunch spinach
Instructions
Heat oil in a pot over medium-high heat.
Add ginger and onion. Saute for 1 minute until fragrant.
Add chicken and cook until the outside starts to brown, about 5 minutes.
Season with fish sauce. Saute for 1 minute.
Add water and bring to a boil.
Reduce heat to low. Cover and simmer for 20 - 25 minutes until the chicken is cooked through.
Add chayote and cook for 5 minutes until it softens. Add sea salt according to taste.
Add spinach, cook for 1 minute and serve hot.