Chicken Tinola

Ingredients

Chicken Tinola

2 lb chicken pieces

any vegetable you like, typically...

-chayote, green beans, cubed potatoes, green papaya... pick 2 of them, about a cup of each

large bunch of spinach

1 large sliced onion

2 garlic cloves minced

1 small thumb of ginger grated

fish sauce to taste

salt & pepper

2 chicken stock cube or 1 packet

water

neutral oil

Directions

1.) Season chicken with salt and pepper. In a stock pot or dutch oven heat on medium/high. mAdd neutral oil and sear chicken pieces until lightly brown. Remove chicken and place on a plate.

2.) Add onions, ginger and garlic to pot. Turn heat to medium heat. Add a little oil if needed. Saute for 5 mins, do not color vegetables.

3.) Turn heat medium/high heat and add chicken back to the pot along with the chicken juices from the plate. Add water to cover chicken by 1 part. Bring to simmer. Simmer until chicken is cooked through.

4.) Add vegetables in order of what takes longer to cook, i.e. add potatoes first for 7 mins, then add green beans last for 3 mins.

5.) Season with fish sauce to taste, salt and peppe to taste, add spinach to wilt. Serve with white rice.