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Coconut Chicken Tinola Recipe (with Video)

Dairy-free, Easy, Sugar-free

Discover our Coconut Chicken Tinola Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 40min


- 4 Chicken thighs
- 3 clove Garlic, chopped
- 1 Onion, medium, diced
- 1 tbsp Ginger, julienned
- 2 Chayote
- 2 c Baby spinach
- 1 green pepper
- 1 can Coconut milk
- Fish sauce, to taste
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Preparing the Chicken
1. Heat up a pot until it is hot.
2. Sear chicken thighs skin side down.
3. Once it gets color, flip and sear the other side.
4. When both sides of chicken are seared, set aside in a bowl.
Sautéing the Vegetables
1. In the same pot, sauté the onions, garlic, and ginger until the onions turn slightly translucent.
Adding the Chicken and Coconut Milk
1. Add back the chicken and one can coconut milk.
2. Season with fish sauce.
3. Bring to a simmer and add long green pepper.
4. Cover and let cook for 18 minutes.
Adding the Chayote
1. Next, add chayote and cover again.
2. Cook until the chayote is tender, approximately 5 minutes.
Final Steps
1. Turn off the heat.
2. Add in the baby spinach and stir until it is wilted.
3. Check for seasoning, then serve.

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