Chicken Tinola

On cold days, there is nothing better than warm soup for the soul. Last night, my attempt to make Tinola was a success! Again, I always love the way my mom makes it, so for this to come out tasting even half as good is considered a huge success for me.

Here's how I made it:

Needed:

2 lbs chicken, cut into serving pieces

2 inches ginger, peeled and sliced thinly

1 medium onion, chopped

2 T crushed garlic

1 T oil for sauteing

3/4 c patis

4 c water (or rice water)

1 bag spinach, washed

2 medium chayote (sayote) peeled and sliced into 2 in pieces

How to make:

1. In a large pot with lid, saute garlic, onion, & ginger in oil.

2. Add chicken pieces and patis and let chicken cook in its own juices. Stir occasionally to allow even cooking. This will take about 10 minutes.

3. When chicken is no longer raw on the outside, add (rice) water just enough to cover chicken. You may not use all 4 cups. Let chicken cook through. This may take up to 30 minutes over medium heat.

4. Add the chayote to cook with the chicken. The chayote may take up to 10 minutes to become tender. Check the chicken and chayote for cookedness. Taste the broth to check if more patis may be needed. Soemtimes, people want a more patis taste, so adjust to your preference.

5. When chicken and chayote are cooked through, add spinach. Spinach will cook quickly so you can just cover the pot with its lid and let the spinach wilt.

6. Make sure you don't overcook the chicken. Serve with hot rice with patis on the side, if preferred.

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