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Chicken Tinola Recipe
Today's chicken tinola recipe will introduce you to a heart-warming Filipino soup full of unique Asian flavors and fragrances. It's the ultimate comfort soup, specially made for chilly days when all you crave is to curl up under a warm blanket and treat yourself to a steamy hearty meal.
- cook TIME 50 mins
- prep TIME 5 mins
- total TIME 55 mins
Course: Side DishCuisine: Asian
Servings: 4 servings
Calories: 140 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (11)
- 8 oz skinless boneless chicken thigh
- 10 oz chayote largely diced
- 2 oz chili leaves
- 1 oz lemongrass
- 4 cups unsalted chicken broth
- 1 tbsp olive oil
- 2 oz onion sliced
- 1 tsp garlic minced
- 1 tsp ginger grated
- 1/8 tsp salt
- 1 tsp Thai fish sauce
INSTRUCTIONS
1
Heat 1 tbsp olive oil in a large pot over medium heat. Sauté 1 tsp garlic, 1 tsp ginger, and 1 oz lemongrass until fragrant.
2
Add 8 oz skinless boneless chicken thigh and stir for 1 minute.
3
Add 10 oz chayote and 2 oz onion. Stir for another minute.
4
Add 4 cup unsalted chicken broth and 1/8 tsp salt and stir well. Let it simmer for 30 minutes over a low heat.
5
As the soup starts bubbling, check frequently and skim off the scum (a white or brownish foamy layer of fat) floating on the surface.
6
Add 1 tsp fish sauce and 2 oz chili leaves, give it a final stir, then remove from heat.
7
Portion out the tinola soup in small servings and enjoy it hot.
Nutrition
Serving: 1 serving | Calories: 140kcal | Fat 6g | Saturated Fat 1g | Trans Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Cholesterol 53mg | Sodium 299mg | Potassium 446mg | Carbohydrate 8g | Fiber 2g | Sugar 2g | Protein 15g | Vitamin A 961IU | Vitamin C 11mg | Calcium 45mg | Iron 2mg