Chicken Tinola with Rice

Ingredients

• 2 lbs Chicken pieces
• 2 cups Green papaya (cubed)
• 2 cups Malunggay leaves
• 2 tbsp Ginger (sliced)
• 1 medium Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Fish sauce
• 6 cups Chicken broth
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 cups White Rice

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (350°F/175°C). Add the 2 tablespoons of sliced ginger, 1 medium chopped onion, and 3 minced garlic cloves. Sauté, stirring constantly, for 1 to 2 minutes, until the ingredients are fragrant and the onion begins to soften.
2. 2Add the 2 pounds of chicken pieces to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is lightly browned on all sides.
3. 3Pour in the 6 cups of chicken broth. Increase the heat to high and bring the liquid to a rolling boil. Once boiling, reduce the heat to medium-low (300°F/150°C) and let it simmer gently.
4. 4Add the 2 cups of cubed green papaya to the pot. Cover the pot and continue to simmer for 20 to 25 minutes, or until the green papaya is tender when pierced with a fork.
5. 5Stir in the 2 cups of malunggay leaves and the 1 tablespoon of fish sauce. Cook for an additional 2 to 3 minutes, just until the malunggay leaves are wilted.
6. 6Season the soup with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
7. 7While the soup is finishing, prepare the 2 cups of white rice according to your preferred method. Serve the hot Chicken Tinola soup immediately alongside the prepared white rice.

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