Chicken Tinola


  • 1 chicken, chopped into sections

  • 1 medium-large onion, chopped into bits

  • 10 ml minced garlic

  • 2 thumbs of ginger, sliced thin

  • 1.5 liters water

  • 15 ml fish sauce

  • spices * salt and pepper to taste * 1 bay leaf (optional)

  • 1 green papaya/chayote, peeled and cut into bite-sized pieces

  • large fistful of spinach


  1. Saute chicken, onion, garlic, and ginger. Use oil if desired.

  2. Put saute ingredients in slow cooker with water and fish sauce. Add spices.

  3. 3 hours before serving, add the papaya/chayote.

  4. 15 minutes before serving, add the spinach.


If the papaya/chayote is difficult to skewer with a fork when you go to add the spinach, then the pieces were probably too big. To fix this put the pieces in a saucepan and boil it on the stove top for a while and then add it back.