Dinner

Chicken Tinola

Name: Chicken Tinola
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 head bok choy, chopped; 1 chayote squash, peeled and cut into bite-sized pieces; 2 (14 ounce) cans chicken broth; 3 pounds chicken legs and thighs, rinsed and patted dry; 1 tablespoon cooking oil; 1 tablespoon fish sauce; 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced; 2 cloves garlic, minced; 1 onion, chopped; salt and pepper to taste; 1/2 pound spinach

6 October 2026

Not yet ratedRate Recipe

Total Time55 Mins

Serves4

Per Serving$4.66

Chicken Tinola might be a good recipe to expand your main course repertoire. This recipe makes 4 servings with 877 calories, 88g of protein, and 51g of fat each. For $4.66 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals.

Gluten Free Dairy Free Whole30 Lunch Popular Onions Chicken Spinach

Method:

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.
2
Pour the chicken broth over the mixture and cook another 5 minutes.
3
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.
4
Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes.
5
Serve hot.

Adapted from Allrecipes

Kit For This Recipe

As an Amazon Associate we earn from qualifying purchases. Learn more