Chicken Tinola Recipes

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CHICKEN TINOLA

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 55m

Yield 4

Number Of Ingredients 11



Chicken Tinola image

Steps:

  • Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

CHICKEN TINOLA

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Chicken Tinola image

Steps:

  • Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
  • Meanwhile, heat the vegetable oil in a dutch oven or other large pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if necessary, add the chicken to the pot, skin-side down, and cook until lightly browned and the fat has rendered, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Remove the chicken to a plate.
  • Reduce the heat under the pot to medium. Add the onion, garlic and ginger and cook until softened, about 2 minutes. Add the fish sauce and cook until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken and chayotes to the pot and reduce the heat to medium to maintain a steady simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Add the bok choy, cover and cook until tender, about 5 more minutes.
  • Divide the stew among bowls. Serve with the rice.

Nutrition Facts : Calories 880, Fat 50 grams, SaturatedFat 12 grams, Cholesterol 236 milligrams, Sodium 1455 milligrams, Carbohydrate 52 grams, Fiber 4 grams, Protein 56 grams, Sugar 5 grams

1 cup jasmine rice
2 tablespoons vegetable oil
8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds), patted dry
Kosher salt and freshly ground pepper
1 small onion, sliced
3 cloves garlic, minced
1 1-inch piece fresh ginger, cut into coins
3 tablespoons fish sauce
6 cups low-sodium chicken broth
2 chayotes, peeled, seeded and quartered
1 head bok choy, trimmed and cut into 2-inch pieces

CHICKEN TINOLA

Provided by Food Network

Yield Serves 4-6

Number Of Ingredients 9



Chicken Tinola image

Steps:

  • Saute the garlic, onion and ginger in hot oil. Add chicken and cook until browned. Add fish sauce and water. Bring to boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Add papaya and cook until tender, about 5 minutes. Add pepper leaves and cover. Let simmer for 2-3 minutes. Remove from heat. Salt to taste.

2 tbsp vegetable oil
3 cloves garlic, crushed
1 small onion, chopped
2 tbsp ginger, chopped
3-4 lb chicken, cut in pieces
2 tbsp patis (fish sauce)
4 cups water
1 green papaya, peeled and cubed
1 1/2 cups pepper leaves or spinach

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