Chie's Chicken Tinola

Tinola is the Filipino counterpart to chicken noodle soup. This is the most comforting meal during cold season... Chie's healthy yet delicious ginger-based broth seriously has some healing powers.

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You'll Need...

• 8 bone-in, skin-on chicken thighs (about 2 packs from Costco)

• 2 chayote squash, peeled and sliced

• 1 tbsp minced garlic

• 1 tsp whole black peppercorns

• 1/2 large onion, thinly sliced

• 2 inch knob of ginger, thinly sliced

• 3 tbsp olive oil

• 6 cups water

Directions

1. On medium heat, sauté garlic, onions, ginger, and whole black peppercorns in olive oil for 2 minutes, until fragrant.

2. Brown chicken on both sides.

3. Slowly pour 2 tbsp Coconut Secret over the chicken, ensuring to evenly distribute the sauce across each piece.

4. Add water, cover, and let come to a boil.

5. Turn heat to medium low and simmer for 20 minutes.

6. Add chayote and boil for another 10 minutes, or until soft.

7. Serve in a bowl with rice.

Chie's Notes

Chayote squash can be found in most Asian or Mexican supermarkets. It's a great source of Vitamin C!

Make sure your chicken is fully cooked. Use a meat thermometer and ensure the meat is cooked to 165°F (74°C) if you are scared of cooking chicken, like Chie's daughter Frances. Also be sure to thoroughly wash your hands and disinfect surfaces as you go to prevent Salmonella exposure.

We like to serve this with Coconut Secret and kalamansi juice on the side. Frances likes putting a lot of kalamansi juice, while her son Jacob prefers adding more Coconut Secret. Maybe you're somewhere in between!