Chicken with Green Papaya Soup (Chicken Tinola)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon of minced garlic
  • 2 1-inch pieces of ginger, peeled
  • 1.5 lbs. boneless-skinless chicken thighs, cut into 1 inch pieces
  • 1 bay leaf
  • 1 green papaya
  • 6 cups chicken broth
  • 2 teaspoons of fish sauce
  • 1 bunch of Bok Choy, chopped into 1 inch pieces
  • ¼ cup chopped scallions
  • Steamed white rice
Instructions
  1. Peel the green papaya, remove seeds, and cut into 1 inch chunks. Set aside.
  2. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add onion and sauté until translucent (about 3-4 minutes).
  3. Add minced garlic, pieces of ginger, and chicken and sauté to cook the chicken through for about 8 minutes. You're not browning the chicken in this step, just want to cook mostly through before adding the broth.
  4. Add bay leaf, green papaya, chicken broth, and fish sauce. Bring the soup to a boil, then reduce heat and simmer on low for 10 minutes.
  5. Add the bok choy and simmer for another 10 minutes.
  6. Add chopped scallions.
  7. Serve hot in bowls alongside steamed rice.
Recipe by Six Snippets at https://www.sixsnippets.com/chicken-with-green-papaya-soup-chicken-tinola/