Whole30 Tinolang Manok
Experience the bold and nourishing flavors of Whole30 Tinolang Manok—a wholesome Filipino chicken soup reimagined for clean eating. This vibrant dish features tender, bone-in chicken simmered with aromatic ginger, garlic, and onions, creating a fragrant base that’s both comforting and healthy. Green papaya or chayote squash adds a touch of sweetness and unique texture, while nutrient-packed malunggay leaves or spinach offer a burst of leafy freshness. Seasoned with Whole30-compliant fish sauce and infused with umami, this one-pot wonder is perfect for anyone craving a hearty yet compliant meal. Whether you’re on a Whole30 journey or simply looking for a nutrient-rich dinner, Tinolang Manok is delightfully satisfying and ready in under an hour!
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Recipe Information
Ingredients
- 2 lbs bone-in chicken thighs and/or drumsticks
- 2 tbsp cooking fat (avocado oil, coconut oil, or ghee)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 inches ginger, peeled and julienned
- 6 cups water or chicken bone broth (Whole30-compliant)
- 2 cups green papaya or chayote squash, peeled and cut into wedges
- 2 cups malunggay leaves (moringa) or baby spinach
- 2 tbsp fish sauce (Whole30-compliant)
- 1 tsp sea salt
- 0.5 tsp ground black pepper
- 1 small red chili (optional, for heat)
Instructions
Heat the cooking fat in a large pot over medium heat.
Add the chopped onion to the pot and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and julienned ginger. Cook for an additional 1-2 minutes until aromatic, being careful not to burn the garlic.
Add the chicken pieces to the pot and sear on all sides until lightly browned, about 5-7 minutes.
Pour in the water or chicken bone broth and bring to a boil.
Reduce the heat to a simmer, cover the pot, and let the chicken cook for 15 minutes.
Add the green papaya or chayote squash to the pot. Continue simmering for another 10-12 minutes, or until the vegetable is tender.
Stir in the malunggay leaves or baby spinach and cook for 2-3 more minutes until wilted.
Season the soup with fish sauce, salt, and ground black pepper. Adjust seasonings to taste.
Optionally, slice the red chili and add it to the soup for a spicy kick.
Serve the Tinolang Manok hot in bowls, and enjoy its comforting and wholesome flavors!
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 5933 mg | 258% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 33.5 g | ||
| Protein | 211.7 g | 423% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 621 mg | 48% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3879 mg | 83% | |
*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.
