How to make creamy chicken tinola
Prep time: 20 minutes
Yields: 4 servings with steamed rice.
2½ lbs chicken, cut up into pieces
1 medium yellow onion, peeled and diced (6 oz)
4 oz ginger, peeled and sliced
6 cloves garlic, minced
3 tbsp fish sauce or more if needed
½ tsp ground pepper
2 lbs green papaya, peeled and seeded and cut into medium chunks
8 to 10 cups of chicken broth
½ cup heavy cream
2 cups bell pepper leaves
Pre heat cooking oil for 2 minutes then
Brown chicken for 6 minutes
Add onions and ginger, stir and cook for 3 minutes over high heat.
Add fish sauce as well. Season with ground pepper. Stir.
Cook for 3 minutes while stirring occasionally.
Add garlic and stir.
Add green papaya, stir and continue cooking.
Add chicken broth. Stir.
Cover and cook for 10 minutes using medium to high heat.
Uncover, adjust heat to low and stir.
Turn off stove and add cream.
Stir and add bell pepper leaves.
Stir and cover. Allow carry over cooking wilt the leaves before serving with steamed