Cooking Instructions
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Step 1
In medium heat, add
Extra-Virgin Olive Oil (2 Tbsp)
in a sauté pan. Once the oil shimmers, add
Onion (1)
,
Garlic (2 cloves)
, and
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.
Step 2
Now add and sear pieces of
Whole Chicken (1)
on both sides. This will take about 4 to 6 minutes.
Step 3
Add a pinch of
Crushed Red Pepper Flakes (1 pinch)
, and a dash of
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
Add
Chicken Broth (4 cups)
, bring to a boil, add
Potatoes (4)
and simmer for about 15 minutes.
Step 5
Then add
Chayote Squash (1)
and
Chili Pepper (1)
and simmer for another 5 minutes
Step 6
Add
Fresh Spinach (1 bag)
, cover, and simmer for 3 to 5 minutes. Done!
Step 7
Serve with steamed rice or you can enjoy Chicken Tinola as soup.
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