In medium heat, add Extra-Virgin Olive Oil (2 tablespoon) in a sauté pan. Once the oil shimmers, add Onion (1), Garlic (2 clove), and Fresh Ginger (1 inch). 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), and Ground Black Pepper (to taste).
Add Chicken Broth (1 quart), bring to a boil, add Potato (4) and simmer for about 15 minutes.
Then add Chayote Squash (1) and Chili Pepper (1) and simmer for another 5 minutes
Add 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.