Paleo Chicken Tinola
Discover a healthier twist on a classic Filipino dish with this Paleo Chicken Tinola recipe! Perfectly tender chicken thighs are simmered in a fragrant broth infused with coconut oil, julienned ginger, minced garlic, and a splash of fish sauce for a comforting, paleo-friendly flavor profile. Packed with nutrient-rich green papaya or chayote and vibrant spinach leaves, this one-pot wonder is both hearty and wholesome. Paleo Chicken Tinola is the ultimate guilt-free comfort food for clean eaters, taking just an hour to prepare and serve. Garnished with fresh spring onions, this dish is perfect for weeknight dinners or meal prepping. Paleo-friendly, gluten-free, and bursting with warming flavors, it’s a nourishing crowd-pleaser you won’t want to miss!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 pounds chicken thighs
- 2 tablespoons coconut oil
- 1 medium onion, sliced
- 2 inches fresh ginger, julienned
- 4 units garlic cloves, minced
- 2 tablespoons fish sauce
- 5 cups chicken broth
- 1 medium green papaya or chayote, peeled and sliced
- 3 cups spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 units spring onions, chopped
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the sliced onions and julienned ginger, and sauté until the onion is translucent, about 3 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken thighs to the pot, stirring occasionally until they are browned on all sides.
Pour in the fish sauce and continue cooking for a minute to let the flavors meld.
Add the chicken broth and bring the mixture to a boil.
Lower the heat and let it simmer for 25 minutes, allowing the chicken to cook thoroughly.
Add the sliced green papaya or chayote to the pot, then continue to simmer for another 10 minutes until the vegetable is tender.
Stir in the spinach leaves and cook for 2-3 more minutes, just until the spinach has wilted.
Season the soup with salt and ground black pepper to taste.
Garnish with chopped spring onions before serving hot.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
