Chicken Tinola

Ingredients

• 1½ lb chicken thighs
• 3 inch piece ginger
• 4 clove garlic
• 1 medium onion
• 1 small green papaya
• 2 medium chayote (optional)
• 2 tbsp fish sauce
• 6 cup chicken broth
• 1 cup malunggay leaves
• 2 cup spinach (optional)
• 1 tbsp cooking oil
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Cut chicken thighs into serving pieces. Peel and slice ginger, mince garlic, and chop onion.
2. Heat oil in a large pot over medium heat. Sauté ginger until fragrant, then add garlic and onion and cook until softened.
3. Add chicken pieces to the pot and cook until lightly browned on all sides.
4. Pour in chicken broth and fish sauce. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until chicken is tender.
5. Peel and chop green papaya or chayote into bite-sized pieces. Add to the pot and cook for another 10-15 minutes, until tender.
6. Stir in malunggay leaves or spinach and cook for 2-3 minutes until wilted.
7. Season with salt and pepper to taste. Serve hot with steamed rice.