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.
Servings: 4 servings
- 8 oz skinless boneless chicken thigh
- 1 tbsp olive oil
- 1 tsp garlic minced
- 1 tsp ginger grated
- 1 oz lemongrass
- 10 oz chayote largely diced
- 2 oz onion sliced
- 4 cups unsalted chicken broth
- 1/8 tsp salt
- 1 tsp Thai fish sauce
- 2 oz chili leaves
Heat olive oil in a large pot over medium heat. Sauté 1 tsp garlic, 1 tsp ginger, and 1 oz lemongrass until fragrant.
Add 8 oz skinless boneless chicken thigh and stir for 1 minute.
Add 10 oz chayote and 2 oz onion. Stir for another minute.
Add 4 cup unsalted chicken broth and 1/8 tsp salt and stir well. Let it simmer for 30 minutes over a low heat.
As the soup starts bubbling, check frequently and skim off the scum (a white or brownish foamy layer of fat) floating on the surface.
Add 1 tsp fish sauce and 2 oz chili leaves, give it a final stir, then remove from heat.
Portion out the tinola soup in small servings and enjoy it hot.
Serving: 1serving | Calories: 140kcal | Carbohydrates: 8g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 299mg | Potassium: 446mg | Fiber: 2g | Sugar: 2g | Vitamin A: 961IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg