Paleo Tinolang Manok
Savor the nourishing flavors of *Paleo Tinolang Manok*, a wholesome and hearty Filipino chicken soup perfect for any time of year. This paleo-friendly version of the traditional *Tinola* features tender bone-in chicken simmered in a flavorful broth infused with garlic, ginger, and onion. A medley of nutritious ingredients like green papaya and malunggay (moringa) leaves or spinach brings a boost of vitamins, while coconut oil ensures a healthy fat component. The dish is seasoned with sea salt, black pepper, and an optional splash of paleo-compliant fish sauce to enhance its savory depth. Ready in just 45 minutes, this one-pot classic is perfect for weeknight dinners or soothing comfort food. Serve it piping hot and enjoy its light yet satisfying goodness with your loved ones! Perfect for fans of Filipino cuisine and those following paleo, whole30, or gluten-free diets, this hearty chicken soup is a must-try.
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Recipe Information
Ingredients
- 1.5 lbs chicken (preferably bone-in, skin-on cuts such as thighs or drumsticks)
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 2 inches ginger, sliced into thin strips
- 1 medium onion, chopped
- 5 cups water or homemade chicken broth
- 1 medium green papaya, peeled, seeded, and cut into wedges
- 2 cups malunggay (moringa leaves) or spinach
- 1 tbsp fish sauce (optional, confirm Paleo-compliant)
- 1 tsp sea salt
- 0.5 tsp black pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the minced garlic, ginger, and chopped onion to the pot. Sauté for 2-3 minutes until fragrant and the onions are translucent.
Add the chicken pieces to the pot and cook for 3-5 minutes until lightly browned on all sides.
Pour in the water or chicken broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes, allowing the chicken to cook through and the flavors to meld together.
Add the green papaya wedges to the pot and simmer for another 10 minutes, or until the papaya is tender.
Season the soup with fish sauce (if using), sea salt, and black pepper. Adjust the seasoning according to taste.
Lastly, stir in the malunggay leaves or spinach and cook for 1-2 minutes, just until wilted.
Turn off the heat and serve the Paleo Tinolang Manok hot in bowls. Enjoy!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4284 mg | 186% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 43.5 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 966 mg | 74% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3767 mg | 80% | |
*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.
