Tinolang Manok (Chicken Stew)

since i was a kid we use to grow up chickens in our yard and every now and then my Pap used to cook this dish. the taste of native chicken is still the best.

Ingredients

1 kilo whole native chicken, cut into pieces.

1 small young papaya or sayote, cut into small pieces.

2 tablespoons ginger, crushed and slliced into strips

1/2 cup dahon ng sili (chili leaves) or mallunggay leaves or both

1 liter of water

5 garlic cloves, minced

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce) 

In a stock pot, heat oil and sauté garlic, onion and ginger.

Add water and the chicken.

Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Season with patis or ginamos

Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

Add sili leaves then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.