Chicken Tinola

Ingredients:

2 pounds Chicken Thigh and Legs, cut into serving slices
1 thumb-size Ginger, cut in strips
1 cup Green Papaya, cut in wedges
1/2 cup Pepper Leaves (Dahon ng Sili)
5-6 cups Chicken Broth
4 cloves Garlic, minced
1 medium Onion, chopped
3-4 tablespoons Fish Sauce or Patis
1/2 teaspoon Pepper
Cooking oil for sauteing

Cooking Procedure:

1. In a large pot, saute the garlic and onion and ginger. Add the chicken pieces and cook for 2-3 minutes, stirring continously.
2. Add the fish sauce and cook for another minute. Add the chicken broth.
3. Bring to a boil, then turn the heat down to simmer for 10 minutes.
4. Add the green papaya and let it simmer for another 15 minutes or until the chicken are tender.
5. Stir in the dahon ng sili, and season with pepper.
6. Serve hot with rice.


Tips:

•The ginger can give the broth some heat, so you can add more ginger according to your preference.
•You can use Knorr Chicken cubes instead of the chicken broth but hold back on the fish sauce. The Chicken cubes are already salty so you might not need the fish sauce.
•If you want to add chicken breast with the thighs and legs, remember that breasts cook faster that thighs and legs and can tend to be rubbery and bland when overcooked. So give it less cooking time.