Chicken Tinola
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
* Chicken Thigh, 6 thigh, bone and skin removed * Onions, raw, 2 medium (2-1/2" dia) * Garlic, 6 cloves * Chayote 2 large * Spinach, fresh, 1 package (10 oz) * Water, tap, 10 cup (8 fl oz) * *Fish Sauce, 2 tbsp (or salt to taste) * Pepper, black, 2 tbsp
Chop chicken, onions, and chayote into bite size chucks
Brown chicken, garlic and onions in olive oil.
Once browned add water and season with fish sauce (or salt) and pepper.
bring to rolling boil for 30 minutes, add Chayote
Continue boiling for 20 more minutes, add spinach.
Turn off heat and Let sit for 10 minutes, serve with rice.
Don't feel too rushed-- the longer it cooks the more flavorful it gets I often cook for 2-3 hours watching the water level. Just be sure to turn off the heat when you throw in the spinach.
Number of Servings: 10
Recipe submitted by SparkPeople user MISS*KRISS.
Brown chicken, garlic and onions in olive oil.
Once browned add water and season with fish sauce (or salt) and pepper.
bring to rolling boil for 30 minutes, add Chayote
Continue boiling for 20 more minutes, add spinach.
Turn off heat and Let sit for 10 minutes, serve with rice.
Don't feel too rushed-- the longer it cooks the more flavorful it gets I often cook for 2-3 hours watching the water level. Just be sure to turn off the heat when you throw in the spinach.
Number of Servings: 10
Recipe submitted by SparkPeople user MISS*KRISS.
Nutritional Info Amount Per Serving
- Calories: 97.1
- Total Fat: 3.8 g
- Cholesterol: 34.4 mg
- Sodium: 343.0 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.0 g
- Protein: 10.0 g
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