Filipino Food Friday: Chicken Tinola

• Meat

  • 1 1/2 lbs Chicken thighs, bone-in skin-on

• Produce

  • 2 inch Ginger
  • 1 bunch Spinach
  • 1 White onion, large

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 Cooking oil

• Liquids

  • 5 cup Water

• Other

  • 2 Chayote, peeled and sliced

Found on paleofoodiekitchen.com

Description

Ingredients

• cooking oil of your choice
• 2-inch ginger, peeled and thinly sliced
• 1 large white onion, sliced
• 1½ lbs bone-in, skin-on chicken thighs (or drummets)
• 1 tbsp fish sauce
• 5 c water
• 2 chayote, peeled and sliced
• sea salt
• 1 bunch spinach

Directions

• Heat oil in a pot over medium-high heat.
• Add ginger and onion. Saute for 1 minute until fragrant.
• Add chicken and cook until the outside starts to brown, about 5 minutes.
• Season with fish sauce. Saute for 1 minute.
• Add water and bring to a boil.
• Reduce heat to low. Cover and simmer for 20 - 25 minutes until the chicken is cooked through.
• Add chayote and cook for 5 minutes until it softens. Add sea salt according to taste.
• Add spinach, cook for 1 minute and serve hot.