Chicken Tinola (Soy-Free)

Ingredients

• about 910 g Chicken pieces (bone-in)
• 1 medium Green papaya or chayote
• 2 cups Spinach
• 2 inch piece Ginger
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Fish sauce
• 6 cups Chicken broth
• 1 tbsp Olive oil
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 1 tablespoon of olive oil.
2. 2Add the 5.08 cm piece of ginger, cut into thin slices, the 1 medium onion, cut into wedges, and the 3 cloves garlic, smashed. Cook, stirring often, for 2-3 minutes until they smell fragrant.
3. 3Add the about 910 g of chicken pieces to the pot. Cook, turning occasionally, until they are lightly browned on all sides, about 5-7 minutes.
4. 4Pour in the 6 cups of chicken broth and the 1 tablespoon of fish sauce. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
5. 5Add the 1 medium green papaya or chayote, peeled and cut into 2.54 cm chunks, to the pot. Cover and continue to simmer for another 10 minutes, or until the papaya or chayote is tender when pierced with a fork.
6. 6Stir in the 2 cups of spinach. Cook for 1-2 minutes, just until the leaves have wilted into the soup.
7. 7Taste the soup. Add salt and pepper as needed until the flavor is just right. Serve the Chicken Tinola hot.

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