Tinolang Manok (Chicken and Green Papaya)

Featured in the Honolulu Star-Advertiser on May 11, 2016.
Recipe compliments of the Filipino Community Center.



Tinolang Manok (Chicken and Green Papaya)

  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1 2-inch piece ginger root, cut into julienne strips
  • 1 medium Ewa onion, sliced
  • 2 pounds chicken, cut into bite size pieces
  • 1 tablespoon patis (fish sauce; available in the Asian section)
  • 3 cups of water
  • 1 chicken bouillon cube
  • 2 small to medium sayote/chayote (green squash) or green papaya, skin and cut into wedges (available in Asian markets)
  • 1/2 cup pepper/malunggay leaves (available in Asian markets)
  • Salt to taste


  1. In a large saucepan, heat oil and sauté garlic, ginger, and onion.
  2. Cook for 1-2 minutes or until light brown.
  3. Add chicken and cook for 5 minutes or until light brown.
  4. Add patis and water and bring to a boil.
  5. Simmer until chicken is done, about 30 minutes.
  6. Add bouillon and sayote/chayote.
  7. Continue simmering until sayote/chayote is tender.
  8. Add pepper/malunggay leaves and salt to taste.
  9. Remove from heat and serve hot.

Makes 6 servings.

Tip: When removing the skin from a chayote, wear rubber or latex gloves or remove peel under running water to protect your hands from the sap. Chayote's sap can be a skin irritant for some people.

Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 10 g fat, 1.5 g saturated fat, 120 mg cholesterol, 550 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g sugar, 32 g protein


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