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Chicken Tinola with Raw Papaya and Malunggay
Mella
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Course
Mains
Cuisine
Asian
Ingredients
600
gram
Chicken
cut into pieces, bone-in
Malunggay leaves (moringa)
washed and removed from stem
5
cloves
Garlic
minced
1
Onion
sliced
2
inches
Ginger
peeled then pressed
4
cups
Water
1
Medium size of raw papaya
sliced into wedges
Fish sauce
Pepper
Salt
Instructions
In a pot with heated oil, saute garlic, onions and ginger until translucent and aromatic.
Add chicken pieces. Stir and cook until no longer pink. Season with fish suce. Let it simmer for 1 to 2 minutes.
Add water. Cover and let it simmer until chicken is fork-tender, about 20 minutes.
Once the chicken is tender, add papaya. Cook for another 10 to 12 minutes until its fork tender. Add malunggay leaves.
Add malunggay leaves. Simmer for 20 seconds then turn off the heat immediately. Remove lid to avoid overcooking the leaves.
Notes
Always eat this warm for maximum effect and best serve with brown rice which is more nutritious than white rice
Keyword
Breastfeeding
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