Chicken Tinola

Chicken Tinola

37
lola 27

"This is another meal-in-a-pot dish. It contains meat and vegetables all cooked together in one savory dish."

Ingredients

55 m {{adjustedServings}} servings 532 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 65.5 g
  • 131%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 1512 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
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Reviews

37
  1. 53 Ratings

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I made this for a filipina friend of mine & she commented that it tasted good but the spinach was not something she grew up using. It was too strong a taste. Try pepper/sili leaves. She also mak...

This is a great recipe. I use three chayote squashes and usually a box + a can of chicken broth (or sometimes I use 3 cans instead). I haven't used spinach before but baby bok choy or regular bo...

I feel like I've made this shout a hundred times already!I always use papaya,eggplant,bok choy,and spinach because I love a variety of veggies and thats what some Filipino restaurants put as wel...