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CookGo
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Chicken Tinola

Cost $12, save $10

Source: Recommended by CookGo

  • 20 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 🍗 3 pounds chicken legs and thighs, rinsed and patted dry
    • 🍈 1 chayote squash, peeled and cut into bite-sized pieces
    • 1 head bok choy, chopped
    • 1 (8 ounce) package fresh spinach, chopped

  • Aromatics and Flavorings

    • 🧅 1 medium onion, chopped
    • 🧄 2 cloves garlic, minced
    • 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
    • 1 tablespoon fish sauce
    • Salt and ground black pepper to taste
    • Salt and ground black pepper to taste

  • Cooking Medium

    • 1 tablespoon cooking oil
    • 2 (14 ounce) cans chicken broth

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

532

Calories

  • 66g
    Protein
  • 14g
    Carbs
  • 23g
    Fats

💡 Tips

Replace chayote squash with green papaya if unavailable for a more traditional option.Serve with a side of steamed white rice to complete the meal.For a richer flavor, use homemade chicken broth instead of canned.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.