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

  1. Make Rub

    Using a mortar and pestle, mash red onion, garlic, and ginger to a paste. Set aside.

  2. Season Chicken

    Rub chicken with 2 teaspoons patis and calamansi juice.

  3. Sear

    In a pan over medium heat, sear chicken until light brown on all sides. Remove chicken from pan.

  4. Saute

    Add spice paste to pan and saute until fragrant.

  5. Broth

    Add water and chicken stock. Mix well and bring to a boil. Set aside tinola broth.

  6. Rice

    In a rice cooker, place uncooked rice. Add malunggay leaves and mix well.

  7. Arrange Ingredients

    Position papaya slices along the edges of the rice cooker. Place chicken in the center of the rice cooker.

  8. Boil and Braise

    Pour tinola broth. Sprinkle dahon ng sili. Cook the tinola in the rice cooker until rice is fluffy and chicken is cooked through.

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