Simple and quick to prepare is this popular Filipino dish, Chicken Tinola. I used the chicken drummettes, but you can use a whole chicken cut into serving pieces.
- 1 Tbs. Oil
- 1 inch cube ginger, sliced
- 2 Garlic cloves, smashed
- 1 Onion, sliced
- 1 Chicken, cut in serving pieces
- 2 Cups Green Papaya, cut into bite size pieces
- 1 8 oz. package frozen sili, drained (hot pepper leaves) (Note: you can substitute malunggay (horse radish leaves)
- Fish Sauce (Patis)
- 1-2 Cups Water
Heat oil in pot, add garlic, ginger and onions, saute until onions are slightly browned.
Add the chicken and cook until browned, add water just enough to cover chicken, bring to a boil, cover, reduce heat and simmer for about 30 minutes or until chicken is tender.
Add the papaya and simmer until soft but not mushy. Season with fish sauce. Before removing from heat, add the sili leaves.
Serve over rice.