Chicken Tinola Recipe

• 1 kilo chicken, cut into serving pieces
• 1 tablespoon cooking oil
• 3 cloves garlic, minced
• 1 medium-sized onion, sliced
• 1 thumb-sized ginger, sliced
• water or rice washing to cover
• 1 stalk tanglad (lemon grass), bundled
• green papaya, seeded and cut into wedges
• salt and pepper
• green peeper leaves

Heat cooking oil and saute garlic, onion and ginger. Add chicken pieces and brown slightly.

Ass water or rice washings and tanglad. Season with salt and pepper. Cover and let it simmer. When chicken is half-cooked, add papaya. Cover and let it simmer until chicken and papaya are tender. Just before serving, remove tanglad and add pepper leaves. Cook for 2 more minutes. Serve hot.