Chicken Tinola

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1/2 pound spinach

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the cooking oil in a large pot over medium heat. Add the chopped onion, minced garlic and sliced ginger, and cook 4 to 5 minutes until the onion softens.

2. Add the chicken pieces and cook 5 minutes, turning, until the outside is no longer pink. Season lightly with salt and pepper.

3. Stir in the fish sauce, then pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer 15 minutes, skimming any foam from the surface.

4. Add the chayote pieces to the pot and simmer 5 minutes until just tender.

5. Add the chopped bok choy and spinach and cook 2 to 3 minutes until the greens wilt. Taste and adjust salt and pepper.

6. Cook until the chicken reaches 165°F (74°C) in the thickest part, then serve hot.