TINOLANG MANOK

CHICKEN TINOLA (CHICKEN IN GREEN PAPAYA)

Prep time: 15 minutes
Cooking time: 30 minutes or less
Yields: serves 4 with steamed rice

4 tbsp cooking oil
1 medium size onion, peeled and chopped
2 knobs ginger, peeled and chopped
5 cloves garlic, minced
2 lbs chicken thighs or drumsticks cut into small pieces – skin on and bone in

fish sauce or patis

ground pepper
1 lb green papaya, peeled and cut into big chunks (same size as the chicken)
4 cups chicken broth
banana peppers (optional)
Malunggay leaves if you have

Spinach leaves will work or pepper leaves

In a large pan, pre heat oil for a minute.

Saute onions and ginger for 3 minutes
Adding garlic and cook for 30 seconds
Then add chicken, fish sauce and ground pepper
Cook until brown. (I am using chicken drumsticks but you can use any part)
Cook and brown the chicken between 3 to 5 minutes.
Add green papaya.
Stir and move things around.

Cook for 2 minutes.
Add chicken stock and cook for 3 minutes until boiling.
Cover and adjust heat to low and continue cooking for 10 minutes.
Uncover

Add banana peppers.
Make sure papaya is soft and cooked.

Then add Malunggay leaves (or pepper leaves or spinach leaves)
Serve with steamed rice.

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