Whole30 Chicken Tinola
Immerse yourself in the comforting, tropical flavors of **Whole30 Chicken Tinola**, a wholesome Filipino soup that's both nourishing and satisfying. This nutrient-packed recipe delivers tender chicken thighs simmered in a fragrant broth infused with garlic, ginger, and onion, creating the perfect base for the star ingredients: green papaya and chayote. Enhanced with a splash of Whole30-compliant fish sauce and finished with vibrant kale (or malunggay leaves), this dish is a harmonious blend of savory, tangy, and earthy notes. With just 15 minutes of prep and 35 minutes of cooking, this gluten-free, dairy-free, and paleo-friendly meal is ready to warm your soul. Whether you're following the Whole30 program or simply craving a healthy, comforting soup, Chicken Tinola is a must-try culinary experience!
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Recipe Information
Ingredients
- 2 pounds chicken thighs
- 2 tablespoons cooking oil (avocado or coconut)
- 1 medium, chopped yellow onion
- 4 minced garlic cloves
- 2 inches, peeled and sliced into thin coins ginger root
- 6 cups water
- 1 medium, peeled, deseeded, and sliced green papaya
- 1 medium, peeled and sliced chayote
- 2 tablespoons fish sauce (Whole30 compliant)
- 2 cups, loosely packed kale (or malunggay leaves)
- 0.5 teaspoon fresh ground black pepper
- 1 teaspoon, or to taste sea salt
Instructions
Heat the cooking oil in a large, deep pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and sliced ginger. Cook for another 2 minutes until fragrant.
Add the chicken thighs to the pot, searing each side for about 4 minutes or until lightly browned.
Pour in the 6 cups of water, ensuring the chicken is submerged. Bring to a gentle boil.
Once boiling, reduce the heat to a simmer. Allow the chicken to cook for about 20 minutes.
Add the sliced green papaya and chayote to the pot. Continue simmering for another 10 minutes, or until the vegetables are tender and the chicken is cooked through.
Stir in the fish sauce, fresh ground black pepper, and sea salt. Adjust seasoning to taste.
Finally, add the kale or malunggay leaves to the pot, cooking just until they wilt, about 1-2 minutes.
Remove from heat and serve the Chicken Tinola hot in bowls, ensuring each bowl has a good mix of chicken, broth, and vegetables.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 6125 mg | 266% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 39.4 g | ||
| Protein | 250.4 g | 501% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 585 mg | 45% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4277 mg | 91% | |
*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.
