Tinolang Manok

  • 2 lbs. chicken, cut into serving pieces
  • 1 medium sized green papaya, peeled, seed removed and cut into wedges
  • 1 bundle spinach, wash and trimmed
  •  4 heads baby bokchoy, washed and trimmed
  • 2 thumb-sized ginger, crushed
  • 1 medium sized onion, sliced
  • 6 gloves garlic, chopped,
  • 3 Tbsp fish sauce
  • 3 Tbsp pure olive oil, for sauteing
  • 5 cups water
  • salt and pepper to taste


1. Sprinkle chicken with salt and pepper. Let sit in the refrigerator for at least 15 minutes.

2. In a large saucepan over medium heat, saute garlic, onion and ginger in olive oil until garlic is light brown.

3. Add chicken and saute until juice starts to come out.

4. Add water and fish sauce. Bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 15 minutes. 

5. Add papaya and cook until tender, about 15 minutes.

6. Add salt and pepper to suit your taste. Add spinach and baby bok choy. Cover and let simmer for 2-3 minutes. Remove from heat.

7. Serve hot with steamed rice!