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.
Total Time
35min
5.0
1 Rating
Author: JOZMahal
Servings:
8
Ingredients
•
1
Whole Chicken
•
4
cups
Chicken Broth
•
1
Chayote Squash
, peeled, sliced
•
4
Potatoes
, peeled, quartered
•
1
bag
(8 oz)
Fresh Spinach
•
1
in
Fresh Ginger
, sliced
•
2
cloves
Garlic
, sliced
•
1
Onion
, sliced
•
2
Tbsp
Extra-Virgin Olive Oil
•
1
pinch
Crushed Red Pepper Flakes
(optional)
•
1
Chili Pepper
(optional)
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
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.
2.
Now add and sear pieces of Whole Chicken (1) on both sides. This will take about 4 to 6 minutes.
3.
Add a pinch of Crushed Red Pepper Flakes (1 pinch), and a dash of Salt (to taste), and Ground Black Pepper (to taste).
4.
Add Chicken Broth (4 cups), bring to a boil, add Potatoes (4) and simmer for about 15 minutes.
5.
Then add Chayote Squash (1) and Chili Pepper (1) and simmer for another 5 minutes
6.
Add Fresh Spinach (1 bag), cover, and simmer for 3 to 5 minutes. Done!
7.
Serve with steamed rice or you can enjoy Chicken Tinola as soup.
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.
Nutrition Per Serving
CALORIES
233
FAT
8.8 g
PROTEIN
21.5 g
CARBS
16.7 g
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