1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
The Filipino Chicken Stew or Tinolang Manok Cooking Instructions:
1.Â Â Â Heat oil and sautÃ© garlic, onion and ginger in a stock pot.
2.Â Â Â Add water and the chicken.
3.Â Â Â Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4.Â Â Â Flavor with patis
5.Â Â Â Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
6.Â Â Â Add sili leaves then turn off the heat.
7.Â Â Â Dish up steaming hot on a bowl with plain rice on the side.