Chicken Tinola

The second chicken dish I cooked up today is Chicken Tinola. It’s funny that the dining table is full of chicken dishes.  Yesterday, it was full of pork!  Seems like I have a protein theme this weekend.  Anyhow, I want to make sure that we have both a soup and a main in our meal so that’s where the balance is 😛

We only have chicken thighs in the fridge but usually for chicken tinola, cooks put both thighs and legs.  I’ll do that next time.  For now, chicken thighs is sufficient.

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Chicken Tinola

Author Roch Chua

Yield 6 servings

Ingredients

• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 piece onion, minced
• 1 thumb-size ginger, sliced thinly
• 1 kilo chicken thighs, cut into small pieces
• chicken stock (2 chicken cubes + 1.5 liters water)
• 2 pieces sayote, cut into large cubes
• 1 bunch chili leaves
• 1 bunch spinach leaves
• fish sauce, salt & ground pepper to taste

Instructions

1. In a large pot, heat oil.
2. Add garlic, onions and ginger. Saute till onions are translucent.
3. Add chicken and cook until chicken are fully cooked.
4. Add chicken stock. Bring to a boil.
5. Simmer for 45 minutes.
6. Add sayote and simmer for another 15 minutes.
7. Add chili leaves & spinach leaves, cover and simmer for 2 minutes.
8. Season with black ground pepper, salt & fish sauce to taste.

Cuisine Filipino