Tinola is an easy, one-pot soup from the Philippines. Chicken, chayote squash (or green papaya), bok choy, and spinach are simmered with fresh ginger in a savory broth that's delicious served with hot white rice.
Ingredients
- 1 tablespoon cooking oil
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 1 piece fresh ginger , 1 ½ inch
- 1 tablespoon fish sauce
- 3 pounds chicken legs and thighs
- 2 cans chicken broth , 14 ounce
- 1 chayote squash , peeled and cut into bite-sized pieces
- salt and ground black pepper to taste
- 1 head bok choy , chopped
- 1 package fresh spinach , 8 ounce
Instructions
-
1
Gather all ingredients.
-
2
Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes.
-
3
Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes.
-
4
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.
-
5
Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot.
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6
Enjoy!
Nutrition Facts
Per serving
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