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😜
I 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.
Chicken Tinola
Ingredients
- 1 tbsp olive oil
- 6 cloves garlic minced
- 1 piece onion minced
- 1 piece thumb-size ginger sliced thinly
- 1 kilo chicken thighs cut into small pieces
- 1.5 liters 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 to taste
- salt to taste
- pepper to taste
Instructions
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In a large pot, heat oil.
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Add garlic, onions and ginger. Saute till onions are translucent.
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Add chicken and cook until chicken are fully cooked.
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Add chicken stock. Bring to a boil.
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Simmer for 45 minutes.
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Add sayote and simmer for another 15 minutes.
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Add chili leaves & spinach leaves, cover and simmer for 2 minutes.
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Season with black ground pepper, salt & fish sauce to taste.
Recipe Notes
Inspired by Ang Sarap
If you like this dish, you might also want to try these other chicken recipes:
Amaliabarr says
Thanks , your recipes are traditionally Filipino . Like what I’ve grown up to with my mom and aunties .I like Edie silly that you have grouped chicken dishes or pork together . Because sometimes my repertoire of dishes sometimes get stymied when I am faced with decisions on what to cook based on what is available in tne freezer . All chicken . All pork . All meat .
Amaliabarr says
Pls edit two mistyped words in that sentence …..I like especially that you grouped chicken recipes together . Maybe next time you can grouped pork , meat , fish . Veggies together .