Surol

Ingredients for Surol

• 1 whole free-range chicken (about 1.2 to 1.4 kg), cut into serving pieces
• 2 lemongrass stalks, trimmed and lightly bruised
• 1 tablespoon fresh ginger, sliced
• 1 medium onion, sliced
• 2 medium tomatoes, quartered
• 2 cups coconut milk
• 1/2 green papaya or sayote (chayote), peeled and cut into wedges
• 1 teaspoon fresh Mexican oregano or kalabo
• 2 red siling labuyo or 1 long green chili, to taste
• 2 stalks spring onions, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Water, as needed

How to cook Surol

1. 1.Combine chicken, lemongrass, ginger, and onion in a large pot; add enough water to cover.
2. 2.Bring to a boil, skim off foam, then simmer until chicken is tender, about 1 hour for free-range chicken.
3. 3.Stir in coconut milk and a little salt; keep at a gentle simmer without hard boiling.
4. 4.Add tomatoes, papaya or sayote, oregano, and chilies; simmer until vegetables are tender.
5. 5.Season with salt and pepper, stir in spring onions until wilted, and serve hot.