Tinolang Manok

Name: Tinolang Manok
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 tbsp neutral cooking oil; 1 head yellow onion, sliced; 4 garlic cloves, minced; 2 tbsp fresh ginger, sliced; 2 lbs bone-in chicken thighs, chopped; 2 tbsp fish sauce; 4 cups water; 1 head chayote squash, cubed; 1 tsp salt; 1/2 tsp black pepper; 2 cups fresh spinach

A traditional Filipino chicken soup infused with ginger, garlic, and fish sauce. Tender chayote squash and leafy greens round out this comforting broth.

50 minEasyServes 4340 cal/serving

FilipinoSoupStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeCorn-Free

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Ingredients

2 tbsp neutral cooking oil
1 head yellow onion, sliced
4 garlic cloves, minced
2 tbsp fresh ginger, sliced
2 lbs bone-in chicken thighs, chopped
2 tbsp fish sauce
4 cups water
1 head chayote squash, cubed
1 tsp salt
1/2 tsp black pepper
2 cups fresh spinach

Instructions

1

Heat 2 tbsp neutral cooking oil in a large pot over medium heat.
2

Sauté 1 head sliced yellow onion, 4 minced garlic cloves, and 2 tbsp sliced fresh ginger for 3 to 4 minutes until softened and fragrant.
3

Add 2 lbs chopped bone-in chicken thighs and cook for 5 minutes until browned.
4

Stir in 2 tbsp fish sauce and cook for 2 minutes to coat the meat.
5

Pour in 4 cups water, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
6

Add 1 head cubed chayote squash, cover, and simmer for 10 minutes until tender and internal temperature of bone-in chicken thighs reaches 165°F.
7

Season with 1 tsp salt and 1/2 tsp black pepper, stir in 2 cups fresh spinach, and remove from heat.

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Questions

How long does Tinolang Manok take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 5 (20 minutes): "Pour in 4 cups water, bring to a boil, reduce heat to low, cover, and simmer for 20 minutes."

What internal temperature should Tinolang Manok reach?

For Tinolang Manok, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Is there a substitute for fish sauce in Tinolang Manok?

The entry for Tinolang Manok calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use chicken breasts instead of chicken thighs in Tinolang Manok?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Tinolang Manok uses 2 lbs bone-in chicken thighs, chopped.

How long does Tinolang Manok keep?

Refrigerate Tinolang Manok for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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