AuthorChef Chad
RatingDifficultyBeginner

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Yields400 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

 400 g Chicken, assorted pieces (tinola cut)
 200 g Papaya, unripe
 80 g Vegetable, Malunggay Leaf
 1 piece White Onion
 3 piece Garlic clove
 1 piece Ripe Tomato
 1 piece Ginger, thumb
 44 ml Vegetable Oil
 4 tbsp Fish sauce
 1 tbsp Sea Salt
 5 g Black Pepper Crushed
 5 cup Distilled Water
 1 cup chilli leaves (dahon ng sili)

1

Mis en place: mince onion, garlic, tomato and ginger and preheat Breville multicooker in sauté/sear function.

2

Add oil to the multicooker, sauté onions until transluscent then add garlic and ginger and sauté for another 2 minutes. Add minced tomatoes and sauté for another minute.

3

Then add the chicken pieces and brown the chicken for 5 minutes. After browning the chicken add the water and boil.

4

While boiling, add the fish sauce, salt, pepper and peeled and sliced unripe papaya. Let it simmer for 20 minutes.

5

In the last two minutes of simmering, add the malungay and chilli leaves. Once done, serve with hot white rice.

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Ingredients

 400 g Chicken, assorted pieces (tinola cut)
 200 g Papaya, unripe
 80 g Vegetable, Malunggay Leaf
 1 piece White Onion
 3 piece Garlic clove
 1 piece Ripe Tomato
 1 piece Ginger, thumb
 44 ml Vegetable Oil
 4 tbsp Fish sauce
 1 tbsp Sea Salt
 5 g Black Pepper Crushed
 5 cup Distilled Water
 1 cup chilli leaves (dahon ng sili)

Directions

1

Mis en place: mince onion, garlic, tomato and ginger and preheat Breville multicooker in sauté/sear function.

2

Add oil to the multicooker, sauté onions until transluscent then add garlic and ginger and sauté for another 2 minutes. Add minced tomatoes and sauté for another minute.

3

Then add the chicken pieces and brown the chicken for 5 minutes. After browning the chicken add the water and boil.

4

While boiling, add the fish sauce, salt, pepper and peeled and sliced unripe papaya. Let it simmer for 20 minutes.

5

In the last two minutes of simmering, add the malungay and chilli leaves. Once done, serve with hot white rice.

Chicken Tinola with Papaya and Malunggay Leaves
IngredientsDirections