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Chicken Soup with Papaya (Tinola)

Featured in the Honolulu Star-Bulletin on March 29, 2006.

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Ingredients:

Chicken Soup with Papaya (Tinola)

  • 2 1/2 pounds chicken pieces
  • 1 teaspoon salt
  • Dash of pepper
  • 3 tablespoons vegetable oil
  • 1 small piece ginger root, crushed
  • 1 onion, sliced
  • 2 cans (14 1/2 ounce size) chicken broth
  • 2 cups water
  • 1 green papaya, pared and seeded
  • 4 cups marungay leaves, if desired

Directions:

  1. Season chicken with salt and pepper.
  2. In a large sauce pot, heat oil and brown chicken.
  3. Add ginger and onion; cook until onion is transparent.
  4. Add broth and water.
  5. Cover and simmer for 1 hour.
  6. Cut papaya into 2 x 1/2-inch pieces.
  7. Put into soup and cook 5 to 10 minutes, or until papaya is tender.
  8. Add marungay leaves; turn off heat and let stand for 2 minutes.

To cook with a pressure cooker:

  1. Season chicken with salt and pepper.
  2. In a pressure cooker, heat oil and brown chicken.
  3. Add ginger and onion; cook until onion is transparent.
  4. Add broth and water.
  5. Cover and bring to high pressure over high heat.
  6. Lower the heat to stabilize the pressure.
  7. Cook for 20 minutes.
  8. Remove from the heat.
  9. Release the pressure.
  10. Cut papaya into 2 x 1/2-inch pieces.
  11. Put into soup and cook 5 to 10 minutes, or until papaya is tender. (Note: while cooking the papaya, you can cover the pressure cooker, but do not lock the lid.)
  12. Add marungay leaves; turn off heat and let stand for 2 minutes.

Makes 6 servings.

Approximate Nutrient Analysis per serving (with or without Maraungay leaves):
300 calories, 13 g fat, 2 g saturated fat, 110 mg cholesterol, greater than 1000 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g sugar, 37 g protein

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