Tinola is an easy, one-pot soup from the Philippines. Chicken, chayote squash (or papaya!), bok choy, and spinach are simmered with fresh ginger in a savory broth that’s often served with white rice.
Chicken Tinola
Tinola is an easy, one-pot soup from the Philippines. Chicken, chayote squash (or papaya!), bok choy, and spinach are simmered with fresh ginger in a savory broth that's often served with white rice.
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 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
- 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
- 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.
Notes
Recipe Tip
You can use a green papaya instead of chayote squash if preferred.
