Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chicken Tinola
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 880
- Total Fat
- 50 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 236 milligrams
- Sodium
- 1455 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 4 grams
- Protein
- 56 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 880
- Total Fat
- 50 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 236 milligrams
- Sodium
- 1455 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 4 grams
- Protein
- 56 grams
- Sugar
- 5 grams
Ingredients
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Directions
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
- Meanwhile, heat the vegetable oil in a dutch oven or other large pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if necessary, add the chicken to the pot, skin-side down, and cook until lightly browned and the fat has rendered, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Remove the chicken to a plate.
- Reduce the heat under the pot to medium. Add the onion, garlic and ginger and cook until softened, about 2 minutes. Add the fish sauce and cook until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken and chayotes to the pot and reduce the heat to medium to maintain a steady simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Add the bok choy, cover and cook until tender, about 5 more minutes.
- Divide the stew among bowls. Serve with the rice.
Cook’s Note
This Filipino dish traditionally contains green papaya, but many versions, like this one, call for chayote instead.
