Filipino Chicken Stew

• 3-4 cloves garlic, roughly chopped
• 1 thumb sized piece ginger, roughly chopped
• 1 large onion, cut into wedges
• 1 tsp smoked paprika
• 1 green papaya, sliced into chunks
• 1 small free range corn fed chicken
• 2 cans / 800 ml coconut milk (Savoy Brand)
• 1 large green chilli
• 3 Thai birdseye chillies
• Salt & pepper
• Vegetable oil

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.