Time needed: 45 minutes.
Makes: 4 servings
1 kilo chicken drumsticks and thighs
Ground black pepper, to taste
Patis, to taste
2 tablespoons oil
5 pieces garlic cloves, minced
3 tablespoons ginger, minced
1 piece large white onion, sliced
6 pieces tanglad stalks, bulbs pounded and tied together
1 cup sayote/green papaya, sliced
1½ cups dahon ng sili
1 cup malunggay leaves
3 cups chicken stock
1½ cups coconut cream
- Prepare chicken
Season chicken pieces well in patis and ground black pepper. Set aside.
- Sauté aromatics
In a pan over medium heat, sauté garlic, onion, ginger, and lemongrass until fragrant.
- Sear chicken
Add chicken and sauté just until the chicken turns opaque.
Add chicken stock, and coconut milk. Lower heat and simmer until chicken is cooked through, about 20 – 25 minutes.
- Add vegetables
Add papaya and boil until tender. Add chili leaves and adjust taste as needed with patis and pepper.