2 green papayas (cubed) - can be substituted with sayote
5 cups chicken stock (can substitute with water)
2 tbsp fish sauce
2 tbsp vegetable oil
salt (to taste)
pepper (to taste)
In a pan, heat up 2 tbsp vegetable oil and sauté onion, ginger, chili, and garlic for 1 minute. Do this slowly until the onion pieces begin to soften. (Add carrots to this dish for extra nutrients and a pop of color.)
Slowly, and cook the pieces until they turn brown. (Use boneless chicken breast or thigh for a more convenient way to prepare this dish.)
Pour in the 2 tbsp fish sauce and chicken stock. Bring to a boil and then simmer on low heat for 10 minutes.
Add in the papaya and continue to simmer until tender and the chicken is cooked through. This takes about 30 minutes.
Your Chicken Tinola is ready to eat! Season with salt and pepper to taste then serve hot with warm white rice.