Chicken and Green Papaya Cooked in Coconut Milk

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Serves: 5

Ingredients

1 kg chicken legs and thighs,
1 medium sized green papaya, sliced
2 cups coconut milk
1 cup coconut cream
1 cup chicken stock
1 packet bok choy
4 cloves garlic, minced
1 large onion, sliced
1 thumb sized ginger, julienned
2 pcs green finger chiles
freshly ground black pepper
fish sauce or sea salt
oil

Instructions

In a pot add oil then sauté garlic, onion and ginger.
Add the chicken and brown on all sides.
Add the chicken stock and 1 cup of coconut milk then bring it to a boil. Simmer in low heat for 25 minutes.
Add the remaining cup of coconut milk, long green chile and green papaya then simmer for 10 more minutes.
Add the bok choy and coconut cream then simmer for 5 more minutes.
Season with fish sauce and freshly ground black pepper then serve.

From angsarap.net