Cuisine
Pinoy
Time
50 mins
Servings
4 people people
Portion up the chicken into wings, legs,thighs, breasts and the backbone (roughly chop up the backbone for maximum flavour.)
• Add the vegetable oil to a large pot, covering the bottom well. Place the onions in first and wilt them down. While that is happening, sear the chicken pieces in a separate pan. Place them in the pan skin down first and sear for 3-4 minutes before turning. Once browned, set the chicken to the side.
• Add some more oil to the onions, before you add the ginger, garlic and chilis. Once those have cooked for a few minutes, add the paprika and stir in. Pour the coconut milk in when the onions start to catch. Stir well, scraping the browned bits off the bottom.
• Season the chicken pieces, then place into the stew and boil for about 10-15 minutes if the chicken is big, 5 minutes if small. Then throw in the green papaya and cook for a further ten minutes. Add more seasoning and serve.
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