Chicken Tinola

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings



  1. Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
  2. 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.
  3. 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.
  4. 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.