Filipino Food: Chicken Tinola

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Ingredients

• 1 kilo whole chicken, cut into pieces.

• 1 small green papaya, cut into small pieces (or substitute sayote)
  

• 2 tablespoons ginger, crushed and sliced into strips

• 1/2 cup red chili tops (dahon ng sili) or malunggay leaves

• 1 liter of water

• 5 garlic cloves, minced

• 1 red onion, diced

• 4 tablespoons oil

• 2 tablespoons patis (fish sauce)

In a deep casserole, sauté garlic, onion and ginger in oil. Add chicken and patis. Saute till chicken absorbs the flavor of the patis. Add water. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but is not overcooked. Add red chili tops and turn off the heat.

Serve steaming hot in a bowl with the broth.