Chicken Tinola (Egg-Free)

Ingredients

• 2 lbs Chicken Pieces (bone-in)
• 6 cups Water
• 1 medium Green Papaya
• 2 tbsp Ginger
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Fish Sauce
• 1 cup Malunggay Leaves

Instructions

1. 1Prepare your ingredients: Peel and cut the 2 lbs Chicken Pieces into serving-sized portions if they are not already. Peel the 1 medium Green Papaya and cut it into 1-inch cubes. Peel and finely mince the 3 cloves Garlic. Peel and thinly slice the 1 medium Onion. Peel and cut the 2 tbsp Ginger into thin matchsticks. Wash the 1 cup Malunggay Leaves.
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of neutral oil (not listed, assumed for sautéing) over medium heat (350°F / 175°C). Add the minced 3 cloves Garlic, sliced 1 medium Onion, and matchstick Ginger. Sauté for 2-3 minutes until the aromatics are fragrant and the onion is softened, but not browned.
3. 3Add the 2 lbs Chicken Pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This helps develop flavor.
4. 4Pour in the 6 cups Water. Increase the heat to high and bring the water to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes, or until the chicken is cooked through. The chicken should be firm to the touch.
5. 5Add the 1-inch cubes of 1 medium Green Papaya to the pot. Continue to simmer, covered, for another 10 minutes, or until the papaya is tender when pierced with a fork.
6. 6Stir in the 1 tbsp Fish Sauce. Add the washed 1 cup Malunggay Leaves. Cook for 1-2 minutes more, just until the malunggay leaves have wilted. Do not overcook the leaves.
7. 7Serve the Chicken Tinola hot. It is traditionally served with rice.

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