Chicken Tinola
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 kg chicken cut into desired peices5 cloves of garlic, chopped50 grams of garlic, sliced thinly1 large onions, chopped1 tbsp oil5-6 cups of chicken broth1 cup any leafy vegetables (sili leaves, bachoy)3 pcs chayote or unripe papaya
1. Heat oil over a medium saucepan. Saute the onions, garlic and ginger for 2-3 minutes.
2. Add chicken and lightly brown it.
3. Add the broth. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender.
4. Add chayote, cook for 5 minutes or until chayote is tender. Add your leafy vegetable, cover and remove from heat. Let stand for 5 minutes. Serve hot.
Serves: 5-6
Number of Servings: 1
Recipe submitted by SparkPeople user YELLOWCHUCKLE.
2. Add chicken and lightly brown it.
3. Add the broth. Bring to a boil, lower heat and simmer for 30 minutes or until chicken is tender.
4. Add chayote, cook for 5 minutes or until chayote is tender. Add your leafy vegetable, cover and remove from heat. Let stand for 5 minutes. Serve hot.
Serves: 5-6
Number of Servings: 1
Recipe submitted by SparkPeople user YELLOWCHUCKLE.
Nutritional Info Amount Per Serving
- Calories: 2,332.5
- Total Fat: 95.2 g
- Cholesterol: 685.1 mg
- Sodium: 10,173.6 mg
- Total Carbs: 68.1 g
- Dietary Fiber: 16.0 g
- Protein: 284.5 g
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