Hello! As promised, here’s another delicious soup recipe for the week. Tinola is a Filipino soup I grew up eating almost weekly! It combines chicken, greens, and a savory broth, typically served over rice.
Everyone has their own on take on Tinola, so feel free to add your own twist. Here’s mine 🙂 Gather your ingredients: bones from 4-6 chicken thighs or 2-3 bone-in chicken thighs, bok choy, ginger, onion, garlic, S&P, olive oil, and water. You can add either diced chayote or potato (Chayote is a green squash with the texture and consistency of a potato). The base of this soup comes from all the goodness in the chicken bones – so if you have some extra bones lying around, which I do quite often, use those. When I make my Paleo fried chicken, I de-bone them and keep the bones in the freezer for a rainy day. If not, you can use bone-in chicken thighs. I don’t recommend making this with boneless chicken because you’re going to be missing that extra flavor in the soup. If you want to add in some extra protein and have some shredded chicken handy, use that as garnish.
Crush 3 slices of ginger and garlic to extract flavor. Roughly chop the onion. Add oil to a medium pot over medium-high heat. Saute the ginger, garlic, and onion until soft. Add chicken bones or chicken thighs and cook for about 5 minutes. You want to brown the meat a bit so it takes less time to cook once you add the water. Completely cover the meat with water and bring to a boil. Once boiling, reduce the heat and simmer for 40-45 minutes. Add bok choy or Chinese broccoli and cook until wilted. For Paleo, serve with shredded chicken or serve over rice.
Thanks for stopping by and happy Friday! Enjoy your weekend and don’t forget to practice Aloha! 🙂