Name: Chicken Tinola
Total time: PT2100.0S
Yield: 8
Ingredients: 1 Whole Chicken; 1 quart Chicken Broth; 1 Chayote Squash; 4 Potato; 1 bag Fresh Spinach; 1 inch Fresh Ginger; 2 clove Garlic; 1 Onion; 2 tablespoon Extra-Virgin Olive Oil; 1 pinch Crushed Red Pepper Flakes; 1 Chili Pepper; to taste Salt; to taste Ground Black Pepper

Chicken Tinola

Recipe

5.0

1 rating

A healthier version with easier to find ingredients for Chicken Tinola ~ a Philippine Chicken Soup dish. A great comfort food any time of the year.

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A healthier version with easier to find ingredients for Chicken Tinola ~ a Philippine Chicken Soup dish. A great comfort food any time of the year.

35MINS

Total Time

$1.41

Cost Per Serving

Ingredients

Servings

us / metric

Whole Chicken

cut-up in pieces

4 cups

Chicken Broth

homemade chicken stock preferred

Chayote Squash, peeled, sliced

Potatoes, peeled, quartered

1 bag
(8 oz)

Fresh Spinach

1 in

Fresh Ginger, sliced

2 cloves

Garlic, sliced

Onion, sliced

2 Tbsp

Extra-Virgin Olive Oil

1 pinch

Crushed Red Pepper Flakes

optional

Chili Pepper

optional

to taste

Salt

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

233

Fat

8.8 g

Protein

21.5 g

Carbs

16.7 g

Author's Notes

Using homemade chicken broth and not using fish sauce in this recipe, makes this a low sodium dish.

Despite not using the traditional fish sauce to this dish, it didn't sacrifice the flavors for this Chicken Tinola.

I store a whole bulb of fresh ginger in the freezer for up to 6 months (if they even last that long) since I use it a lot for cooking. I just cut 1-inch section at a time for my recipes.

Use the side of a teaspoon for peeling the skin-off a ginger root.