Chicken Tinola with Spinach
A comforting Filipino soup made with chicken, ginger, and spinach for a delicious twist on the classic tinola recipe.
Servings: 4 servings
Calories: 340kcal
Ingredients
Main Ingredients
- 1 kg chicken, cut into pieces Use free-range or organic chicken for better flavor.
- 2 tbsp ginger, sliced Fresh ginger gives the best flavor.
- 1 medium onion, sliced Sauté for added sweetness.
- 4 cups water Adjust based on desired broth consistency.
- 2 cups spinach, fresh Add at the end to prevent wilting.
- 1 tbsp fish sauce For added umami flavor.
- 2 pieces calamansi or lemon, for serving Enhances flavor when squeezed in.
Optional Additions
- 2 medium potatoes, cut into chunks Makes the dish more filling.
- 1 cup sweet corn, canned or fresh A sweet addition that complements the broth.
Instructions
Preparation
- Heat a pot over medium heat and sauté ginger and onion until fragrant.
- Add chicken pieces and brown slightly, about 5 minutes.
Cooking
- Pour in water and bring to a boil. Reduce heat, cover, and simmer for 20-30 minutes.
- Add spinach just before serving, allowing it to wilt.
Serving
- Serve hot, optionally squeezing calamansi or lemon juice on top.
- Top with extra spinach for presentation and serve with rice.
Notes
Let the flavors meld by avoiding over-stirring while simmering. Feel free to improvise with greens. Avoid freezing if you want spinach to retain its texture. Reheat gently if using a microwave.