Easy Chicken Tinola Recipe

• servings: 3 people
• active time: 5 minutes
• total time: 50 minutes

Ingredients

1 lb. boneless chicken breast (chopped)

5 cups chicken broth or stock

3 pieces chayote (peeled, seed removed, and sliced into wedges)

2 tablespoons ginger (sliced into thin strips)

2 cloves garlic (minced)

1 medium onion (sliced)

2 cups Spinach

1/2 teaspoon ground black pepper

Fish sauce to taste

2 tablespoons cooking oil

Directions

Heat the cooking oil in a cooking pot.

When the oil becomes hot, sauté the ginger, garlic and onion

Once the onion is soft, put-in the chopped chicken. Cook for 3 minutes.

Pour-in the chicken broth. Let boil and then simmer for 20 to 25 minutes.

Add the chayote wedges. Cook for 5 minutes.

Put-in the hot pepper and/or malunggay leaves.

Add the ground black pepper and fish sauce. Stir.

Transfer to a serving bowl.

Serve. Share and enjoy!

Nutrition

• Serving Size: 3 g