Chicken Tinola Recipe

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Chicken Tinola
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  1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 467.2 Kcal (1956 kJ)
Calories from fat 153.23 Kcal
% Daily Value*
Total Fat 17.03g 26%
Cholesterol 309.51mg 103%
Sodium 777.91mg 32%
Potassium 1198.56mg 26%
Total Carbs 5.52g 2%
Sugars 1.31g 5%
Dietary Fiber 1.72g 7%
Protein 66.93g 134%
Vitamin C 19.3mg 32%
Iron 5.2mg 29%
Calcium 102mg 10%
Amount Per 100 g
Calories 104.18 Kcal (436 kJ)
Calories from fat 34.17 Kcal
% Daily Value*
Total Fat 3.8g 26%
Cholesterol 69.02mg 103%
Sodium 173.47mg 32%
Potassium 267.27mg 26%
Total Carbs 1.23g 2%
Sugars 0.29g 5%
Dietary Fiber 0.38g 7%
Protein 14.92g 134%
Vitamin C 4.3mg 32%
Iron 1.2mg 29%
Calcium 22.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
  • 11

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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