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2/01/2021

lauya a kamanokan & darangidangan a kapapayaan, native chicken soup with partially riped papaya

One of the most delicious, most savory, most gorgeous chicken soup or stew, for me, is of course, that of the "kamanokan" or free-range native chicken cooked/stewed for almost an hour in moderate fire to let its insane aroma and tasty fat to ooze out, turning the broth golden and thick. The beloved lauya a manok or tinola a manok. And of course, with the obligatory add-on, the distinct and essential green papayas and chili leaves or paria leaves or marunggay leaves.

But I adore more the almost ripe green papaya to complete my favorite lauya, for its obvious sweetness that enhances the soup/broth more and turns it more golden and delicious.

This is it:








A perfect labay!




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More "kamanokan" dishes:




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