This is my own version of something I had at a church potluck over the weekend. Potlucks abound in Hawai’i and I love it! Many people cook with papaya here. Our sweet neighbor, Uncle Herman, brings us fresh papaya each week. This variety is delicious and tastes a bit like a cross between apricot and cantaloupe. I usually scoop out the seeds and then eat it with a spoon, blend it into a smoothie or cube it up in a fruit salad. But this morning I decided to be creative….
Ono (GOOD) Chicken with Papaya
Two onion, diced
One Tablespoon of Olive Oil
4 chicken thighs
4 to 6 cups chicken stock or broth
Seasonings: Shoyu, Cayenne (red) pepper, sea salt, garlic cloves or powder, oyster or fish sauce.
Dice two large tomatoes (put aside)
Cube two or three papayas after cleaning out the seeds and peeling the skin (put aside). If you use greener papayas, they will hold up better than more ripe ones. I use a mix of the two, because the more ripe ones will fall apart which naturally thickens the sauce. The greener papaya cooks more like a potato.
In a soup pot, saute the onions in the olive oil until translucent. Add chicken thighs by laying them over the onions. Pour chicken broth over the chicken and add a pinch or red pepper (to taste), a pinch of sea salt, 1 TBSP shoyu, and a 1 TBSP oyster or fish sauce (optional).
Turn up to medium heat and cover until chicken is cooked. Turn down heat to low and add papaya and tomato. Simmer on low a couple of hours or until papaya is done and a bit translucent. Use a spoon to pull chicken apart into large chunks. Serve over rice.
Delicious! This could likely be made in a crock pot as well. Enjoy!