I came upon an article by the pilgrim on tinolang manok where she mentioned substitute ingredients especially for green papayas. Here is my version. Got it from a colleague of mine about a couple of years ago who cooked it with potatoes as there are neither green papayas nor chayote here in Beijing. (Hmmm, I remember buying chayote once…)
The taste is definitely unlike nilaga but the yummy taste and texture of potatoes give it a distinct flavor. Also, like most tinola recipes I found online, he also saute the chicken instead of boiling it the way my mom does it. (Hers must be Batangueno style?) I have yet to try spinach as substitute for chili leaves.
1/2 kilo chicken, chopped into desired portions
3-4 tbsp. of crushed ginger
2 tbsp crushed garlic
1 small onion, sliced
1 bowl of potatoes, cut into chunks
patis (fish sauce)
Saute ginger and garlic until golden brown. Add chicken, season with patis and saute for about 3 minutes. Add the onions and saute for another minute.
Add about 3-5 cups of water and simmer for about 10 minutes. Add the potatoes and bring to a boil. Season with salt and simmer until the chicken and potatoes are cooked. Serve hot with steamed rice.