AuthorBiteSized
DifficultyBeginner
Yields2 Servings
Prep Time35 minsTotal Time35 mins









Grate
1

Grate ginger and garlic.

Saute
2

In a pot, sauté garlic, ginger, and ARGENTINA CORNED CHICKEN over low heat for a few minutes.

Rice
3

Add rice into the pot and toast for a few minutes until coated with the saute.

Broth
4

Add chicken broth and diced papaya. Mix well.

Chili Leaves
5

Stir in chili leaves and water. Mix well.

Boil
6

Cover and boil until cooked through.

Ingredients










Directions

Grate
1

Grate ginger and garlic.

Saute
2

In a pot, sauté garlic, ginger, and ARGENTINA CORNED CHICKEN over low heat for a few minutes.

Rice
3

Add rice into the pot and toast for a few minutes until coated with the saute.

Broth
4

Add chicken broth and diced papaya. Mix well.

Chili Leaves
5

Stir in chili leaves and water. Mix well.

Boil
6

Cover and boil until cooked through.

Chicken Tinola Rice