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.
- 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
In a large pot, heat oil.
Add garlic, onions and ginger. Saute till onions are translucent.
Add chicken and cook until chicken are fully cooked.
Add chicken stock. Bring to a boil.
Simmer for 45 minutes.
Add sayote and simmer for another 15 minutes.
Add chili leaves & spinach leaves, cover and simmer for 2 minutes.
Season with black ground pepper, salt & fish sauce to taste.
Inspired by Ang Sarap
If you like this dish, you might also want to try these other chicken recipes: