PRINT THIS RECIPE
Time needed: 1 hour.
Makes 4 – 6 servings
1/2 red onion, minced
4 cloves garlic, minced
1 small ginger, grated and divided
1 spring chicken
4 teaspoons patis, divided
2 teaspoons calamansi juice
Cooking oil for searing
3 cups water
2 cups chicken stock
2 cups red rice, washed
½ cup malunggay leaves
1 small green papaya, peeled and sliced
1/2 cup dahon ng sili
Using a mortar and pestle, mash red onion, garlic, and ginger to a paste. Set aside.
Rub chicken with 2 teaspoons patis and calamansi juice.
In a pan over medium heat, sear chicken until light brown on all sides. Remove chicken from pan.
Add spice paste to pan and saute until fragrant.
Add water and chicken stock. Mix well and bring to a boil. Set aside tinola broth.
In a rice cooker, place uncooked rice. Add malunggay leaves and mix well.
Position papaya slices along the edges of the rice cooker. Place chicken in the center of the rice cooker.
Pour tinola broth. Sprinkle dahon ng sili. Cook the tinola in the rice cooker until rice is fluffy and chicken is cooked through.