Tinolang Manok sa Upo

That good bowl of piping hot tinola I was desperately craving but was sorely disappointed? Well, finally, wish fulfilled! Actually, if I just looked a little longer in my fridge, I could have had my tinola that very day. I was so bent on the missing papaya, I didn’t notice the three large gourds of upo in the bin, which would have worked in tinola just as well.

Although bone-in chicken is what’s usually used for deeper flavor, I substituted boneless, skinless chicken breast in this tinolang manok sa upo as I wanted to enjoy it on it’s own (without the usual rice accompaniment) and I didn’t want the hassle of picking through bones. You can, of course, replace with your choice of bone-in chicken parts. Just adjust the amount of water and cook time.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Tinolang Manok sa Upo

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

Ingredients

• 1 tablespoon canola oil
• 1 onion, peeled and sliced thinly
• 3 cloves garlic, peeled and minced
• 2 thumb-sized ginger, peeled and julienned
• 2 pounds bone-in chicken, cut into 3-inch pieces
• 2 tablespoons fish sauce
• 4 cups water
• 1 large upo, peeled and cut into 2-inch wedges (about 2 cups)
• 1 bunch fresh spinach leaves, stems trimmed
• salt and pepper to taste

US CustomaryMetric

Instructions

• In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
• Add chicken and cook, stirring occasionally, for about 2 to 4 minutes or until lightly brown and juices run clear.
• Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
• Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 15 to 20 minutes or until chicken is cooked through.
• Add upo and cook for about 2 to 4 minutes or until tender yet crisp.
• Season with salt and pepper to taste.
• Add spinach and push down into the broth. Turn off heat and cover until leaves are just wilted. Serve hot.

Nutrition Information

Calories: 507kcal, Carbohydrates: 11g, Protein: 35g, Fat: 36g, Saturated Fat: 9g, Cholesterol: 189mg, Sodium: 939mg, Potassium: 1058mg, Fiber: 2g, Sugar: 2g, Vitamin A: 8121IU, Vitamin C: 27mg, Calcium: 147mg, Iron: 4mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”