In medium heat, add
Extra-Virgin Olive Oil (2 Tbsp)
in a sauté pan. Once the oil shimmers, add
Garlic (2 cloves)
Fresh Ginger (1 in)
. Sauté for about 2 minutes until onion is caramelized and ginger is golden brown. Place the aromatics on the side of the sauté pan, being careful not to burn the garlic.
Now add and sear pieces of
Whole Chicken (1)
on both sides. This will take about 4 to 6 minutes.
Add a pinch of
Crushed Red Pepper Flakes (1 pinch)
, and a dash of
Salt (to taste)
Ground Black Pepper (to taste)
Chicken Broth (4 cups)
, bring to a boil, add
and simmer for about 15 minutes.
Chayote Squash (1)
Chili Pepper (1)
and simmer for another 5 minutes
Fresh Spinach (1 bag)
, cover, and simmer for 3 to 5 minutes. Done!
Serve with steamed rice or you can enjoy Chicken Tinola as soup.