Chicken Tinola

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   1.

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   In a large pot add the broth, water, onion, garlic and ginger.

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   Set heat to medium-high.

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   2.

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   After the broth starts boiling add the chicken.

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   After the broth starts boiling again lower heat to medium.

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   3.

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   Cook the chicken for 30 minutes or until its fully cooked (no longer pinkish and no blood).

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   Lower heat to a simmer (low).

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    Add the chayote.

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    Allow it to simmer for 30 more minutes or until chayote is soft and fork-tender.

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    4.

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    Add the spinach and turn the heat off.

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    Add the fish sauce here and mix with a spoon.

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    5.

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    After 5 minutes spinach should be done.

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    Serve chicken and veggies over a plate of jasmine rice!

* Per serving · 4 servings · Values may vary.

No additional tips available.