Filipino Chicken Casserole
1 hour
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.
Emelita
4 people made this
Ingredients
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
Directions
Preparation:40min ›
Cook:20min ›
Ready in:1hour
- Rinse chicken and pat dry with paper towel.
- In a large saucepan saute onion and garlic. Add ginger and fish sauce.
- Add chicken and cook for 5 minutes. Mix well then add chicken stock. Let boil for another 5 minutes.
- 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.
- Add spinach and bok choy. Cook just until spinach is wilted. Serve hot.
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