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Chicken Tinola

Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Filipino


  • Large Cutting Board
  • Large Dutch Oven
  • Chef's Knife
  • Collander


  • 5 Cloves garlic, minced
  • 1 Medium onion, chopped
  • 1 Large ginger about 6 inches long
  • 3 Large chayote, cut up
  • 5 oz Baby Spinach
  • 8 Chicken Legs
  • 1 tsp Fish Sauce
  • 1 tsp Bouillon from the jar
  • 6 cups Water
  • 1 tbsp Avocado oil
  • Salt to taste
  • Pepper to taste


  • In a large dutch oven or heavy stock pot, heat up the avocado oil on medium heat and saute the garlic, onion and garlic for about 5 minutes.
  • Season the chicken legs with salt and pepper and add the chicken legs and brown on all sides.
  • Add the fish sauce and let cook for 2-3 minutes.
  • Add the water and the Bouillon. Cover and and let it come to a boil.
  • Remove the scum that has floated up to the top and reduce the heat to a simmer.
  • Let it simmer for 10 minutes.
  • Add the chayote that has been cut up and let it cook for about 5 more minutes or until the chayote is easily cut with a fork.
  • Turn off the heat on the stove and add the spinach. Mix well.
  • Serve with white rice and a side of fish sauce.
Keyword chicken tinola