Filipino Ginger Chicken Stew

4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 272.7
  • Total Fat: 8.6 g
  • Cholesterol: 124.5 mg
  • Sodium: 628.7 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 32.9 g

View full nutritional breakdown of Filipino Ginger Chicken Stew calories by ingredient


AKA Tinolang Manok and Arroz Caldo AKA Tinolang Manok and Arroz Caldo
Number of Servings: 6


    1 tbsp olive oil
    1/4 cup ginger root slices
    4 cloves garlic
    2 medium onions
    1 pkg (10oz) fresh spinach
    6 chicken thighs
    2 cups sliced chayote or papaya or summer squash
    1 cup white rice
    2 tsp fish sauce
    7 cups water (or more if you like more soup)
    salt & pepper to taste

    green onion
    lemon wedges


Serves 6

In large cooking pot, saute garlic and ginger in cooking oil for 2 minutes.
Add onions, cook for 3 minutes.
Add chicken & fish sauce, cook for 3 minutes
Add water, rice, salt & pepper.
Bring to a boil & then simmer for 30 minutes.
Add squash and cook for 5 minutes, or until squash is soft.
Add spinach & cook for 2 minutes.
Turn off heat and let sit for a few minutes.

serve with green onion slices
or lemon wedges.

Number of Servings: 6

Recipe submitted by SparkPeople user LJANDERSON76.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    For this I use nappa cabbage instead of spinach...I also do not mix in rice I make the rice on the side and put the soup on top of the rice when serving...also like to use wings and/or drumsticks instead of thighs.... - 1/23/13

  • no profile photo

    Very Good Soup!!!! I use chayote just like how my mother made it when I was younger. Now I do the same for my kids and they love to just dunk their rice in it...tastes great! - 1/14/08

  • no profile photo

    Very Good
    Yummmm...I made this with no rice because I don't like rice that is wet -- it's GOOD without the rice. LIke a broth-based soup. - 11/26/07