INGREDIENTS:
- 2 lb chicken, cut into serving pieces
- 2 cups coconut milk
- 1 small unripe papaya, sliced into wedges
- 1 cup malunggay
- 1 medium yellow onion, sliced
- 3 thumbs ginger, julienned
- 4 cloves garlic, crushed
- 3 pcs Thai chili (or bird’s eye chili)
- 1 chicken cube
- 2 cups water
- ½ tsp ground black pepper
- 2 tbsp patis
- 3 tbsp cooking oil
HOW TO COOK:
- In a cooking pot, pour- in the cooking oil and heat.
- When the oil is hot enough, saute the garlic, onion, and ginger.
- Continue to cook for 3 minutes or until the onion starts to get soft.
- Add- in the chicken then stir fry until it turns light brown.
- Pour- in the coconut milk into the pot and let it boil.
- Add the ground black pepper and chilis.
- Cover and cook in low heat for 35 minutes or until the chicken gets tender.
- Add- in the papaya.
- Cover and cook for 7 minutes.
- Pour- in the water into the pot and let it boil.
- Add the chicken cube and stir.
- Cover and cook for 5 to 8 minutes.
- Add the malunggay and patis.
- Stir and cook for 3 minutes.
- Remove from heat and transfer to a serving bowl. Enjoy!
IMAGE: knorr.com.ph
Also try: Chicken Tinola
