Chicken Tinola

Featured in the Honolulu Star-Advertiser on October 19, 2016.

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Ingredients:

Chicken Tinola

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, sliced
  • 2 tablespoons fresh ginger, grated
  • 3 chicken breasts, cut up into small pieces
  • 3/4-1 cup water
  • 3 tablespoons fish sauce or to taste
  • 1 chayote, peeled and cubed (may substitute with green papaya or winter melon)

Directions:

In a saute pan, heat oil. Add garlic, onion and ginger and cook for 30 seconds over medium heat. Add chicken and saute until chicken meat turns white. Add fish sauce. Cover and simmer until chicken is almost completely cooked, about 7-10 minutes. Add water and fish sauce to taste. Add chayote and simmer for 5 minutes or until vegetables are tender. Serve over hot rice. Makes 2 servings.

Tip: Uncooked chayote may secrete a sticky substance that may irritate your skin when peeling. Consider using gloves, oil your hands, or peel under water.

Approximate Nutrient Analysis per serving (based on 3 Tbsp fish sauce to taste and not including hot rice):
610 calories, 37 g fat, 9 g saturated fat, 165 mg cholesterol, greater than 2000 mg sodium, 10 g carbohydrate, 2 g fiber, 4 g sugar, 56 g protein

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