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Close up Finished Dish of Chicken Tinola

Chicken Tinola {Tinolang Manok}

  • Author: Jocelyn Wilhelm
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Soup
  • Cuisine: Philippine
  • Diet: Low Salt

Description

I have here a healthier version with easier to find ingredients for Chicken Tinola ~ a Philippine Chicken Soup dish. A great comfort food anytime of year.


Scale

Ingredients

  • 1 Whole Chicken (cut-up in pieces)
  • 1 Quart Organic Chicken Broth (affiliate link) (Homemade Chicken Stock preferred)
  • 1 Chayote (peeled and sliced)
  • 4 Potatoes (peeled and quartered)
  • 1 8oz. Bag of Spinach
  • 1 inch Ginger (sliced)
  • 2 Garlic Cloves (sliced)
  • 1 Onion (sliced)
  • 2 T Extra Virgin Olive Oil (affiliate link)
  • Pinch of Red Pepper Flakes (optional)
  • 1 Chili Pepper (optional)
  • Salt & Pepper to taste

Instructions

  1. In medium heat, add olive oil (affiliate link) in a Saute pan, when the oil shimmers, add onion, garlic and ginger. 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 chicken pieces on both sides. This will take about 4 to 6 minutes.
  3. Add a pinch of red pepper flakes, dash of salt and pepper.
  4. Add Chicken broth (affiliate link), bring to a boil, add potatoes and simmer for about 15 minutes.
  5. Then add sayote, chili pepper (optional) and simmer for another 5 minutes
  6. Add spinach, cover and simmer for 3 to 5 minutes. Done!
  7. Serve with steamed rice (of course) or you can enjoy Chicken Tinola as a soup.


Notes

  • The equipment section above contains affiliate links to products I LOVE and personally use.
  • Using homemade chicken broth (affiliate link) and not using fish sauce (affiliate link) in this recipe, makes this a low sodium dish.
  • Despite not using the traditional fish sauce (affiliate link) 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.

Keywords: chicken tinola, philippine cuisine, chicken tinola soup, chicken tinola recipe

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