CHICKEN TINOLA

Ingredients

• 2 lbs chicken parts, cut into pieces
• 2 large chayote, cut into 4
• 1 small red bell pepper, sliced thin 
• 2 stalk lemon grass
• 1 cup malunggay leaves
• 4 garlic cloves, sliced
• 1 large onion, sliced 
• 3 thumb size ginger, sliced
• 2 stalk green onion, cut into 2
• 2 tbsp fish sauce
• 1/2 to 1 tsp ground pepper 
• salt to taste
• 2 tbsp olive oil or any cooking oil
• 5 cups water

Instructions

1. In a big and deep pot, heat over medium and add oil. 
2. Add ginger, garlic and onion. Keep stirring and cook for 2 minutes or until aromatic. 
3. Add chicken and lemon grass. Stir and cook for few minutes. 
4. Season with fish sauce and ground pepper. Stir and cook for few minutes. 
5. Add water and bring to a boil skimming scum that floats on top. Simmer for 15 to 20 minutes until chicken is fully cooked. 
6. Add more water if needed and taste to see if more salt or fish sauce is needed. 
7. Add chayote and allow to cook for 3-5 minutes. 
8. Add bell peppers and malunggay leaves. Cook for 2 minutes. 
9. Transfer in a serving bowl and serve hot with steam rice. Enjoy!