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Chicken Tinola (Soup)

Featured in the Honolulu Star-Advertiser on March 25, 2015.



Chicken Tinola (Soup)

  • 1 tablespoon cooking oil
  • 1/2 Maui onion, chopped
  • 2 cloves garlic, minced
  • 1 piece (1/2-inch) fresh ginger, grated
  • 1 tablespoon fish sauce
  • 3 pounds chicken legs and thighs bone-in, skin removed
  • 3 cups low-sodium chicken broth
  • 1 cup water
  • 2 chayote squash, peeled and cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 head bok choy, chopped
  • 1/2 pound spinach


Heat oil in a large pot over medium heat; add onion and garlic and cook until fragrant. Stir in ginger and fish sauce; cook for 1 minute before adding chicken. Brown chicken for 5 minutes. Add broth and water and bring to a simmer. Add chayote and simmer until chicken is cooked through about 15-20 minutes. Season with salt and pepper. Add bok choy and spinach; cook for 1-2 more minutes. Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
220 calories, 9 g fat, 2 g saturated fat, 125 mg cholesterol, 750 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g sugar, 27 g protein


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