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Easy Chicken Tinola Recipe

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 3
Author: Vanjo Merano


  • 1 lb. boneless chicken breast chopped
  • 5 cups chicken broth or stock
  • 3 pieces chayote peeled, seed removed, and sliced into wedges
  • 2 tablespoons ginger sliced into thin strips
  • 2 cloves garlic minced
  • 1 medium onion sliced
  • 2 cups Spinach
  • 1/2 teaspoon ground black pepper
  • Fish sauce to taste
  • 2 tablespoons cooking oil


  • Heat the cooking oil in a cooking pot.
  • When the oil becomes hot, sauté the ginger, garlic and onion
  • Once the onion is soft, put-in the chopped chicken. Cook for 3 minutes.
  • Pour-in the chicken broth. Let boil and then simmer for 20 to 25 minutes.
  • Add the chayote wedges. Cook for 5 minutes.
  • Put-in the hot pepper and/or malunggay leaves.
  • Add the ground black pepper and fish sauce. Stir.
  • Transfer to a serving bowl.
  • Serve. Share and enjoy!


Serving: 3g