CHICKEN TINOLA

INGREDIENTS

Boneless skinless chicken thighs
Ginger
Chayote
Onions
Spinach
Chicken Boullioun
Water

Fill 1/3 to 1/4 of large pot with water. (too much water will eliminate the flavor of the soup.)  Peel and add 1/4 sliced onion and sliced ginger to taste.  Boil onions and ginger for 5 minutes.  Add chicken. Add 2 to 3 chicken boullion as they vary in size.  Peel and quarter chayote (do not leave any skin.) Cut out some of the white inside the chayote.  Cut chayote into smaller pieces. Once chicken is almost completely cooked, add chayote and cook until desired texture is reached.  Once this occurs, turn off heat and add spinach.  This can be served alone or over rice! I do hope you enjoy!  Photos of all recipes will be up soon!