Chicken Tinola with Green Papaya and Chili Leaves

Chicken tinola is a practical one-pot meal when you want a light broth and vegetables with rice. Green papaya softens in the soup without falling apart if you add it after the chicken has begun to cook. Chili leaves give a delicate finish; malunggay can be used if that is what you have.

Ingredients for four servings

• 700 g chicken pieces
• 1 small green papaya, peeled, seeded and cut into wedges
• 1 onion, sliced; 1 thumb ginger, sliced; 3 garlic cloves, minced
• 5 cups water, 1 to 2 tablespoons fish sauce, 1 tablespoon oil and 1 cup chili leaves

Method

1. Heat oil in a pot. Soften onion, garlic and ginger, then add chicken and turn until the outside changes color.
2. Add fish sauce and water. Bring to a simmer and skim foam from the surface.
3. Cover and cook until the chicken is nearly done. Add papaya and simmer until tender.
4. Add chili leaves for the final minute. Taste the broth and adjust the seasoning before serving.

Chicken should be fully cooked through, reaching 74°C (165°F) at its thickest part. Use a clean board for vegetables after handling raw chicken. Serve hot with rice and chill any leftovers promptly.