Filipino Chicken Casserole

    This is a one pan chicken casserole from the Philippines where it is known as chicken 'Tinola'. The chicken is simmered with chcoko, spinach, bok choy, garlic and onion.

    4 people made this

    Serves: 4 

    • 1 1/2 kg chicken legs and thighs
    • 1 medium onion
    • 2 cloves garlic
    • 2cm ginger, sliced thin across the grain
    • 1 tablespoon fish sauce
    • 800ml chicken stock
    • 1 choko or 1 small green papaya
    • 1 pinch salt and pepper, to taste
    • 250g spinach
    • 1 bunch bok choy, cut bite size

    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. Rinse chicken and pat dry with paper towel.
    2. In a large saucepan saute onion and garlic. Add ginger and fish sauce.
    3. Add chicken and cook for 5 minutes. Mix well then add chicken stock. Let boil for another 5 minutes.
    4. Peel choko or papaya then slice into bite size pieces. Add to the saucepan and cook another 10 minutes. Add salt and pepper to taste.
    5. Add spinach and bok choy. Cook just until spinach is wilted. Serve hot.

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