Paleo Chicken Rendang

Dive into the bold, aromatic flavors of this Paleo Chicken Rendang, a healthier twist on the classic Indonesian dish. Perfectly tender chunks of chicken are simmered in a luscious coconut milk-based sauce infused with vibrant spices like turmeric, cumin, and coriander, alongside the zesty notes of lemongrass and kaffir lime leaves. This paleo-friendly recipe swaps traditional soy sauce for coconut aminos, making it gluten-free and Whole30-compliant while retaining its rich, authentic taste. With a slow-simmered cooking technique that allows the sauce to thicken into a deeply flavorful, caramelized coating, this dish pairs beautifully with cauliflower rice or steamed vegetables for a satisfying, guilt-free meal. Bursting with tantalizing aromas and wholesome ingredients, this Paleo Chicken Rendang is as nutritious as it is indulgent.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1.5 pounds chicken thighs, skinless and boneless
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 4 cloves garlic cloves, minced
• 2 tablespoons ginger, minced
• 3 stalks lemongrass, white part only, finely chopped
• 2 units red chili, deseeded and chopped
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 4 leaves kaffir lime leaves, torn
• 1 stick cinnamon stick
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons coconut aminos
• 1 teaspoon sea salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Cut the chicken thighs into large chunks and set aside.

Step 2

In a large skillet or wok, heat the coconut oil over medium heat.

Step 3

Add the chopped onion, garlic, ginger, lemongrass, and red chili to the skillet. Cook for 3-4 minutes until the onion is soft and fragrant.

Step 4

Add the coriander powder, cumin powder, and turmeric powder to the skillet. Stir to combine and cook for 1-2 minutes until the spices release their aroma.

Step 5

Add the chicken pieces to the skillet, stirring to coat them with the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.

Step 6

Pour in the coconut milk and chicken broth. Add the kaffir lime leaves and cinnamon stick. Stir to combine everything.

Step 7

Bring the mixture to a gentle simmer, then lower the heat to low.

Step 8

Cover the skillet and let the chicken simmer for 60-75 minutes, stirring occasionally, until the liquid has reduced and thickened to a rich, dark sauce.

Step 9

Uncover the skillet for the last 10-15 minutes of cooking to allow the sauce to thicken further.

Step 10

Stir in the coconut aminos, sea salt, and ground black pepper. Adjust seasoning if needed.

Step 11

Remove the cinnamon stick before serving. Enjoy your Paleo Chicken Rendang with a side of cauliflower rice or your favorite steamed vegetables.

Nutrition Facts

Serving size	(1755.6g)

Amount per serving	% Daily Value*
Calories	2149.0

Total Fat 105.8g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 741.6mg	0%
Sodium 4080.3mg	0%
Total Carbohydrate 110.5g	0%
Dietary Fiber 9.0g	0%
Total Sugars 43.3g
Protein 188.1g	0%

Vitamin D 6.8IU	0%
Calcium 360.9mg	0%
Iron 24.4mg	0%
Potassium 4300.7mg	0%

*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.

Source of Calories

Fat: 44.4%

Protein: 35.1%

Carbs: 20.6%