Kadyos nga Manok

Method

1. Drain the soaked kadyos and place it in a pot with 4 cups water. Simmer 35–50 minutes, until the beans are almost tender but still hold their shape; add hot water if the pot begins to dry.
2. Season the chicken lightly with fish sauce and pepper. Heat oil in a wide pot and brown the pieces in batches so the skin or edges develop colour rather than steam.
3. Add onion, garlic, ginger, and tomatoes. Cook until the tomatoes collapse and the aromatics coat the chicken.
4. Add the partly cooked kadyos with its remaining cooking liquid and enough stock to cover the chicken by about halfway. Bring to a boil, then lower to a steady simmer.
5. Add jackfruit or papaya if using. Cover and cook 25–35 minutes, until the chicken is fully cooked and the kadyos is creamy inside.
6. Add batwan or dissolved tamarind gradually. Simmer 5 minutes, then taste the cooked broth and balance the sourness with fish sauce and pepper.
7. Fold in the greens and cook only until wilted. Rest the stew 5 minutes before serving with hot rice.