INGREDIENTS
- 2 pecho (chicken breast) that should weigh around 1 kilo, cut into serving pieces
- 1 medium green papayas, sliced
- 2 cups kakang gata (first extract of grated coconut)
- 2 cups gata (2nd extract or pressing of grated coconut)
- 6 cloves of garlic
- 2 medium red onions, sliced thinly
- 1 inch of ginger, sliced
- 1 cup malunggay leaves
- 1 green chili (yung pamaksiw)
- patis or fish sauce to taste
INSTRUCTIONS
- Step 1- In a large pan, saute the onions, garlic and ginger in medium heat.
- Add chicken when onions become translucent. Mix well.
- Add crumbled bouillon cubes when chicken turns opaque. Stir.
- Add coconut milk. Make sure it’s the second extract. Also add the chili. Cover and simmer for 10 minutes.
- Add the papaya. Cover and simmer again for another 10 minutes.
- Add the malunggay. Cover and simmer for 2 minutes.
- Add the kakang gata (first extract) and some patis according to taste. Stir and simmer for 5 minutes.
Serve hot with rice and a saucer of patis with siling labuyo or siling pamaksiw.
6-8 servings
Credits to: baconandbangles.wordpress.com
