Chicken Tinola
- Level: Easy
- 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
- Total: 40 min
- Active: 30 min
Ingredients
1 cup jasmine rice
2 tablespoons vegetable oil
8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds), patted dry
Kosher salt and freshly ground pepper
1 small onion, sliced
3 cloves garlic, minced
1 1-inch piece fresh ginger, cut into coins
3 tablespoons fish sauce
6 cups low-sodium chicken broth
2 chayotes, peeled, seeded and quartered
1 head bok choy, trimmed and cut into 2-inch pieces
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.