Chicken Tinola with Green Papaya

Ingredients

• 1.5 lbs Chicken pieces
• 6 cups Water
• 1 medium Green papaya
• 2 inch piece Ginger
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Fish sauce
• 1 tsp Salt
• 1 cup Chili leaves (or spinach)

Instructions

1. 1Prepare your ingredients: Peel and cut the 2-inch piece of ginger into thin slices. Peel and chop the 1 medium onion. Peel and mince the 3 cloves of garlic. Peel the 1 medium green papaya, remove the seeds, and cut it into 1-inch cubes. Wash the 1 cup of chili leaves (or spinach).
2. 2In a large heavy-bottomed pot, heat the pot over medium heat (350°F / 175°C). Add the sliced ginger, chopped onion, and minced garlic. Sauté for 3 to 5 minutes, stirring often, until the ingredients are softened and fragrant, but not browned.
3. 3Add the 1.5 lbs of chicken pieces to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
4. 4Pour the 6 cups of water into the pot. 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 30 minutes, or until the chicken is cooked through. The chicken is done when its internal temperature reaches 165°F (74°C).
5. 5Add the 1-inch cubes of green papaya to the pot. Continue to simmer, covered, for 10 to 15 minutes, or until the papaya is tender when pierced with a fork.
6. 6Stir in the 1 tbsp of fish sauce and 1 tsp of salt. Add the 1 cup of chili leaves (or spinach) to the pot. Cook for 2 more minutes, just until the leaves are wilted.
7. 7Serve the Chicken Tinola hot.

Substitutions

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