Chicken Tinola

This recipe is one of my all time favorite dishes. It’s a Filipino chicken soup with ginger, onion, chayote, and greens like boy choy or spinach. This is my partner’s family’s version of the dish and it’s fairly simple to make and hits the spot every time.

Ingredients:

• 2 lb Boneless skinless chicken thigh

• 3 Chayote squash

• Handful of chopped ginger (as much as you want)

• 1 Yellow onion

• Greens; spinach, bok choy, kale etc.

• Chicken bouillon, water, ginger, and fish sauce for broth or Tinola seasoning packet

• Rice optional for serving

Directions:

1. Cut chicken into thick cubes. Place in a large bowl and season with salt, pepper, and garlic powder then set to the side

2. Heat a large pot on medium high heat

3. Meanwhile, cut up ginger into matchsticks and cut the onion into quarters

4. Pour about a tbsp of olive oil into the pot then add the chicken, ginger, and onion and stir

5. Once the raw color of the chicken is cooked away, add 1 full kettle of hot water

6. Bring heat down to medium

7. Add your seasoning packet or if you’re making your own broth; use 1 serving of chicken bouillon, and a splash of fish sauce

8. Cover with the lid cracked to simmer on medium heat for 30 minutes

9. While the soup is simmering, peel and slice your chayote into wedges

10. Add your chopped chayote and cook for 10-15 minutes then cut the heat off

11. Add 2 large handfuls of spinach or bok choy

12. Serve over rice or alone