A simple one-pot soup from the Philippines is called tinola. A flavorful broth is cooked with chicken, chayote squash (or papaya! ), bok choy, spinach, and fresh ginger and is frequently served with white rice.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 chicken legs
- 5 large white potatoes
- 1 (8 ounce) package baby carrots
- 5 cloves garlic
- 2 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
- 1 large onion, peeled and sliced
- 1 tablespoon dried parsley flakes
- ½ tablespoon garlic powder
- salt to taste
- black pepper to taste
- 4 tablespoons butter, divided
- 2 cups water, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9×13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
- “These are the veggies I use, but you can add broccoli and zucchini or just use potatoes and carrots. Feel free to use your imagination.”
Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 7 g |
| Protein | 35 g |
| Saturated Fat | 8 g |
| Sodium | 198 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is a keeper. There were no left overs. I used thighs instead of legs, 1/2 cup of water and added onion powder, red pepper flakes and ranch seasoning to the other seasonings. I baked for 1 1/2 hours at 425. I left it in the oven until I served it. Very much enjoyed.
It needs a lot more spice than the recipe called for, but it was pretty good. I also used chicken stock instead of just water.
I made the recipe almost as in except I used chicken legs and thighs and chicken broth instead of water. I would not make it again. It lack flavor and was more like soup than a stew. Easy to make but not worth even that time.
I gave this recipe for stars because I made some adjustments of my own. First of all instead of the water I use chicken broth. It added richness to the liquid. Second, I used garlic flavored olive oil instead of butter and I coated both the chicken and the vegetables. I didn’t have the squash so I use extra carrots. I had some fresh mushrooms that I needed to use so I threw them on top. It was so delicious that I will make again and again!
My wife and I really enjoyed recipe good flavor . The tempura is to low i had to cook much longer and set 425 tempura not 350 .
I replaced the chicken legs with boneless skinless chicken thighs. Also had to cook 10 more minutes. Turned out to be delicious.
Easy to make. Tasty recipe. Thanks, Grandma.
Made it today with yellow squash, baby carrots, broccoli, white potato, sweet potato and sweet onion. Used chicken broth instead of water, butter and salt. Had 4 legs and 4 thighs. Will definitely make again!
nice versatile recipe. Could use other veggies if you want. Potatoes though were not cooked all the way. I turned up to 400 and cooked for another 15 min.
This is delicious! I used a yellow bell pepper in place of the squash, but used all the other veggies listed. I tossed the veggies in EVOO, Lawry’s seasoned salt and black pepper before putting them in the pan. I also seasoned the chicken with Lawry’s and pepper. I only added a splash of water. I baked covered in foil for 1 hour with the butter on each leg. When I removed the foil, I turned my oven to 375 degrees on the convection oven setting and baked for an additional 50 minutes, turning the chicken over to brown it evenly. The broth was wonderful spooned over the veggies and meat I pulled off the bone on my plate. My husband isn’t a leg fan, so maybe I’ll do a breast for him next time, but I’ll stick with legs for myself.
Great easy and everyone enjoyed it!
I added bell peppers which makes a big difference.
I begin this with the note I did not try this recipe yet. Like a few of the raters, I too agree with using leg quarters versus just legs; also, a 9X13 pan is not deep enough nor big enough for the ingredients. I suggest using chicken stock versus water as the stick will impart both a better flavor and the cooking time, even with the liquid gained, will reduce the broth to a thicker consistency. Many variations on this dish, one being omit the starchy potatoes and replace with other veggies. Less carbs.
Made this last night. It was good! Thanks to previous reviews, I added 2 pieces chopped celery, 6 potatoes, (cut these in half), used 5 crushed garlic pieces, 1/2 bag mini carrots (all I had), and one sliced onion. Tried to season the chicken a lot. Covered both sides of the chicken using salt, pepper, garlic powder. Mrs. Dash, and a creole seasoning mix I had. The finishing touch was 1/2 cup red wine mixed with about 1 T tomato paste poured on top. (Aldi has a sundried tomato paste in a tube that’s great!). No water, it was definitely watery enough and everything barely fit in a 9 x 13. Covered in foil at 375 for 1 1/2 hours. Left off the foil for last 15 to 30 min. (Probably 1 1/4 hours would work). Next time I need to season the potatoes, too! Thanks for the recipe! Helped in a last minute bind with 8 legs given to me. Great idea, thanks grandma!
A winning dish! Wish I had remembered to take a picture. Loved the potato, carrot, summer squash and onion combo. I used Herbs de Provence as someone suggested and increased the oven temperature for last half hour as another suggested. The only thing I did different was to put butter under the skin and used white wine instead of water or broth. Next time I will use a bit less liquid and increase oven temperature to 400 last half hour or so to get the top all crispy. Easy to see why it is a favorite….. can use with any chicken parts. The skin is a must!
I thought it was excellent. I would have rated it 5 stars. My wife and daughters really liked it but only gave it 4 stars. They thought it would have been better with chicken breast instead of legs. They tend to like the light meat better and I like the legs with some dark meat. I think it would be great with a mixture of chicken cuts.
It very much tastes like something I might have gotten at grandmas house. Simple and a little on the bland side but good enough no one is really complaining. We added zucchini to ours and left the skin on. The carrots came out not cooked enough for our liking as did the potatoes. I might cook them a bit first next time. But, overall, it’s a simple dish that doesn’t take a lot of work and the basic tastes means pretty much everyone is willing to eat it.
Added more veggies it was delicious
Not for my family!
I used vegetable broth, and boneless chicken thighs, used garlic salt for way more flavor. Lived having vegetables cook with the meat to save some time. I also used aluminum foil to bake majority of the time and at the end with 25 minutes remaining took the foil off to brown. Sprinkled more garlic salt and it was wonderful.
This will now be a family favorite