Chicken Tinola

1. 1

   In a large saucepan over medium heat, warm the oil.

2. 2

   Add the onions, ginger, and garlic and saute until softened, about 5 minutes.

3. 3

   Add the chicken pieces and fish sauce and cook, stirring, until the chicken is well coated with oil, 1 to 2 minutes.

4. 4

   Add 8 cups of water, raise the heat, and bring to boil.

5. 5

   Reduce the heat and simmer, uncovered, adding the papaya when the chicken is almost tender, 30 to 40 minutes total.

6. 6

   Stir in the sili and malunggay leaves, if using.

7. 7

   Cook until heated through and wilted if fresh.

8. 8

   Season with fish sauce, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.