TINOLA Chicken and Chayote Soup
Savory chicken broth is simply infused with ginger, the chicken is super fall-off-the-bone tender, and the greens are beautiful slices of chayote squash (also called sayote), and vibrant watercress or moringa leaves(also called malungay). Enjoy this traditional Filipino soup.
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Servings: servings
Calories: 464kcal
Equipment
- Dutch Oven or large heavy-bottomed pot with a lid
- Wooden Spoon or Ladle
- Sharp knife and cutting board
- Slow Cooker (optional)
Ingredients
Soup Base:
- 3 lbs chicken drums and thighs This give the most tender fall of the bone meat. Use with skin and bones (traditional) to enhance the broth flavor and tenderness.
- 2 tablespoons cooking oil high heat oil; coconut or vegetable
- 1 medium white onion quartered
- 3 inch piece of ginger peeled and julienned
- 1 tsp garlic powder cloves chopped garlic
- 1 tbsp fish sauce The fish sauce brings the umami and lip-smacking flavor; or salt to taste
- 32 oz chicken broth
- 2½ cups water
Vegetables:
- 2 medium chayote sayote, peeled, seeded, and sliced into wedges
- 2 cups leafy greens malunggay, watercress, or spinach - cleaned very well and remove thick stems
Garnish:
- Calamansi or lemon wedges
- Red chili for a spicy kick (optional)
Instructions
Prepare the Ingredients
- Rinse the chicken pieces under cold water and pat dry. Trim excess fat if desired, but leave the skin.Wash and prep the leafy greens by removing big stems. Set aside.Wash the chayote but do NOT cut until the broth is almost ready for it. Chayote is full of water and you want to hold that in till the last minute.
Sauté the Aromatics
- Heat the oil in a Dutch oven over medium heat. Add the coconut oil and sear the chicken, skin down. Flip when seared.2 tablespoons cooking oil, 3 lbs chicken drums and thighs
- Then add the onions and ginger. Sauté for two more minutes. Season by adding the fish sauce and garlic powder.1 medium white onion, 3 inch piece of ginger, 1 tsp garlic powder, 1 tbsp fish sauce
Add Liquid
- Pour in the water and the chicken broth. Bring to a gentle boil, then reduce to a very low flame with a very low simmer...almost with no simmer or bubbling. Place the lid on the pot tightly. Slow cook the chicken and infuse the broth for 50 minutes.32 oz chicken broth, 2½ cups water
- After the hour, skim off any foam or impurities from the surface to keep the broth perfectly clear. Remove the onion chunks to make the broth more clear and smooth texture.
Add Chayote or Green Papaya
- Peel and cut the chayote wedges or green papaya. Add them into the broth (keep the flame low and slow) and place the lid back on. Cook for ten minutes until the chayote is tender but not mushy!2 medium chayote
- Once you can see the texture of the chayote become more clear and a fork can pierce through, it's ready.
Add the Greens
- Stir in the leafy greens just before serving. They will wilt in the residual heat.2 cups leafy greens
Serve
- Serve right away while the greens are still perfect texture and colorful. Add jasmine rice on the side. You can also garnish with calamansi or lemon wedges.Calamansi or lemon wedges, Red chili
Nutrition
Nutrition Facts
TINOLA Chicken and Chayote Soup
Amount per Serving
Calories
464
% Daily Value*
Fat
34
g
52
%
Saturated Fat
8
g
50
%
Trans Fat
0.2
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
15
g
Cholesterol
142
mg
47
%
Sodium
1096
mg
48
%
Potassium
427
mg
12
%
Carbohydrates
2
g
1
%
Fiber
0.1
g
0
%
Sugar
1
g
1
%
Protein
36
g
72
%
Vitamin A
445
IU
9
%
Vitamin C
7
mg
8
%
Calcium
35
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.