Paleo Tinola
Experience the delightful flavors of Filipino comfort food with this Paleo Tinola recipe, a wholesome twist on the classic chicken soup. Crafted with tender organic chicken thighs, nutrient-rich baby bok choy or spinach, and the subtle sweetness of green papaya, this dish is simmered in a fragrant broth infused with garlic, ginger, and fish sauce for an authentic Southeast Asian flair. Made entirely Paleo-friendly, it features coconut oil and chicken bone broth, ensuring a nutrient-dense, dairy-free, and gluten-free meal perfect for clean eating. Ready in under an hour, this nourishing one-pot wonder is perfect for chilly evenings or whenever you crave a warm, hearty bowl of goodness. Pair it with steamed cauliflower rice for a truly satisfying Paleo dinner!
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Recipe Information
Ingredients
- 2 lbs organic chicken thighs or drumsticks
- 2 tbsp coconut oil
- 4 pieces garlic cloves, minced
- 1 medium yellow onion, diced
- 2 inches fresh ginger, sliced into thin strips
- 2 tbsp fish sauce
- 6 cups chicken bone broth
- 1 medium green papaya, peeled and cut into wedges
- 4 cups baby bok choy or spinach
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 cup water (if needed, to thin soup)
Instructions
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Add the minced garlic, diced onion, and sliced ginger. Sauté for 2-3 minutes, or until aromatic and the onions are translucent.
Add the chicken thighs or drumsticks to the pot and sear them lightly on all sides, about 5 minutes.
Pour in the fish sauce and stir with the chicken and aromatics for an additional minute to infuse flavors.
Add the chicken bone broth to the pot, ensuring the chicken pieces are fully submerged. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes.
Add the green papaya wedges to the pot. Continue simmering for another 10-15 minutes, or until the papaya is tender but not mushy.
Taste the broth and season with sea salt and black pepper. If the soup is too thick, add up to 1 cup of water to reach your desired consistency.
Finally, add the baby bok choy or spinach to the pot. Simmer for 2-3 minutes, just until the greens are wilted.
Remove the pot from heat and let it sit for a few minutes before serving.
Serve hot in bowls and enjoy this hearty, Paleo-friendly Tinola as a comforting main dish!
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 6892 mg | 300% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 51.0 g | ||
| Protein | 280.5 g | 561% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1233 mg | 95% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5273 mg | 112% | |
*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.
