Warming, Comforting Chicken Tinola Recipe
Prep Time:
5 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ cups white rice
  • 6 cups water
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • 1 inch ginger, peeled and finely sliced
  • 2 pounds chicken thighs and/or drumsticks, skin on and bone in
  • ¼ cup fish sauce
  • 1 stalk lemongrass, crushed but left whole
  • ½ teaspoon whole black peppercorns
  • 2 chayote, cut into 2-inch pieces
  • 1 bok choy, sliced
Directions
  1. In a large pot or bowl, stir together the rice and water. Let sit for 1 minute, then strain the rice, reserving the starchy liquid. Set both aside.
  2. Heat the oil to a medium heat in a separate large, deep pan.
  3. Sauté the onion, garlic, and ginger in the oil for 5 minutes until softened and fragrant.
  4. Add the chicken pieces and fish sauce to the pan and cook for 5 to 6 minutes until chicken starts to brown just slightly.
  5. Add the reserved rice water, lemongrass, and peppercorns. Simmer, uncovered, for 30 minutes, or until the chicken is cooked through.
  6. Meanwhile, cook the soaked rice using desired method.
  7. Once chicken is cooked through, add the chopped chayote to the pan. Continue cooking for 8 minutes until soft.
  8. Add the bok choy and cook for another minute.
  9. Remove lemongrass. Serve tinola with rice and a splash more fish sauce if desired.