Native Chicken Tinola

Ingredients

• 1 Whole Native Chicken, about a kilo (dressed and cut)
• 1 medium sized unripe Papaya (diagonally cut, 1 inch in length)
• 2 stalks of Lemon Grass
• 1 thumb sized Ginger (cut in strips)
• 1 medium sized Onions
• 4 cloves Garlic
• Fresh Chilies
• Malunggay Leaves
• Water
• Canola Oil
• Salt
• Pepper

Directions

Heat some canola oil. Sauté onions, garlic and ginger.

Add in the chicken and let cook until it turns brown. Pour a good amount of water, enough to cover the chicken. add in the lemon grass. Cover and let it boil for about 10 minutes. Remove scums and fats that float.

Add the unripe papaya and fresh chilies. Cover and cook for another 15 minutes. Then remove the lemongrass from the pot.

Season with salt and pepper. Add in the malunggay leaves. Cover for about 2 minutes. Ready and Serve!