Tinola is an easy, one-pot soup from the Philippines. Chicken, chayote squash (or papaya!), bok choy, and spinach are simmered with fresh ginger in a savory broth that's often served with white rice.
Ingredients
- cooking oil: 1 Tbsp
- medium onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ginger, peeled and: 1 piece (1 1/2 inch piece, sliced, fresh)
- fish sauce: 1 Tbsp
- chicken legs and thighs, rinsed and patted dry: 3 pound
- chicken broth: 2 cans (14 ounce cans)
- chayote squash, peeled and: 1 piece (cut into bite-size pieces)
- salt and ground black pepper: (to taste)
- head bok choy: 1 piece (chopped)
- spinach: 1 pack (8 ounce pack, chopped, fresh)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Dotdash Meredith Food Studios
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Add ginger and fish sauce; cook and stir for 1 to 2 minutes. Stir in chicken and cook for 5 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Add bok choy and spinach; cook until spinach is just wilted, 1 to 2 minutes. Serve hot. Dotdash Meredith Food Studios
