Chicken Tinola Recipe (Filipino)
Easy, light and savory – this is a classic Filipino chicken tinola recipe that will have you go back for seconds and thirds! Ready in 35 minutes.
  • CourseMain, easy
  • CuisineFilipino
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 2tablespoons canola oil
  • 1small white onionfinely sliced into half moon
  • 2thumb size gingerpeeled and finely sliced into sticks (julienned)
  • 1 1/2pound chicken thighs
  • 1/2cup fish sauce
  • 2small zucchinnichopped into bite size chunks
  • 2s yellow squashchopped into bite size chunks
  • 2 baby bok choysliced half lengthwise
  1. In a large pot over medium heat, add oil, onions and ginger and sautee for 3-5 minutes, until onions are translucent. Make sure onion and ginger cover the bottom of the pot.
  2. Place chicken thighs on top and add fish sauce – do not stir.
  3. Cover and cook for 5 minutes.
  4. Add enough water to just cover the chicken and bring to a boil. Lower heat and simmer for 20 minutes, or until chicken’s internal temperature reaches 170-175 degrees.
  5. Add chopped zucchni and yellow squash. Cover and cook for 5 minutes, until zucchini is tender.
  6. Add sliced bok choy, cover and cook for 3-5, until tender.
  7. The chicken is ready to eat once the internal temperature reaches 180º.
  8. Serve chicken and vegetables over a scoop of white rice and pour about a cup of the broth.
Recipe Notes

For an added kick use a small bowl to mix a tablespoon of fish sauce and a squeeze of lemon. Sprinkle over the dish, a bite at a time.