Salt, pepper, patis to taste
Chopped the onions and garlic and than saute the onions and garlic in a deep stock pot. Once the onions and garlic is tender, place the whole chicken into the pot.
Sear all sides of the chicken. While the chicken is cooking. Peel and cube up the chayote (keep in mind, there might be a film of the juice on your hand so be careful). Once the chicken is all sides is cooked, pour enough water to rise about an inch over the chicken. Bring the water to a boil, add the chopped up chayote and salt and pepper to taste. Cook until the chayote is tender. This may take from 15-20 minutes. Serve over rice, I serve chicken rice. The recipe is below.
Chicken Broth from the chicken tinola
Wash the rice like normal but instead of using water to cook the rice, subsitute the water for the chicken broth. Cook like normal.