Tinola sa Gata

INGREDIENTS:
  • 2 lbs. Bounty Fresh Free-Range Chicken, cut into serving pieces
  • 1 cup malunggay
  • 2 cups coconut milk
  • 1 small unripe papaya sliced into wedges
  • 1 medium yellow onion sliced
  • 3 thumbs ginger julienne
  • 4 cloves garlic crushed
  • 1 chicken cube
  • 2 cups water
  • ½ tsp. ground black pepper
  • 2 tbsp. fish sauce
  • 3 tbsp.cooking oil
PROCEDURE:
  1. Heat oil in a cooking pot.
  2. Saute garlic, onion, and ginger. Continue to cook for 3 minutes or until the onion starts to get soft.
  3. Add the chicken. Stir fry until it turns light brown.
  4. Pour the coconut milk into the pot. Let boil.
  5. Add ground black pepper and chili pepper. Cover and cook in low heat for 35 minutes or until the chicken gets tender.
  6. Add papaya. Cover and cook for 7 minutes.
  7. Pour water into the pot. Let it boil.
  8. Add the chicken cube. Stir. Cover and cook for 5 to 8 minutes.
  9. Add the malunggay and fish sauce (patis). Stir and cook for 3 minutes.
  10. Transfer to a serving bowl.
  11. Serve. Share and enjoy!