Chicken adobo soup with bok choy

Date Updated: 08/30/2018

Serving Info

Serves 4

Dietician Tip

Adobo, the national dish of the Philippines, is a tangy stew made with pork or chicken. This version also has bok choy.

Directions

In a small saucepan, combine the soy sauce, vinegar, garlic and bay leaf over medium-high heat. Heat the mixture until it just comes to a boil. Remove from the heat and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Add the chicken stock and bring to a boil. Add the soy sauce mixture, chicken and couscous. Return to a boil, reduce the heat to medium and simmer for 2 minutes. Add the bok choy and simmer until the bok choy is tender, about 2 minutes.

Discard the bay leaf. Ladle into warmed individual bowls and garnish with the green onions. Serve immediately.

Ingredients

1/4 cup low-sodium soy sauce
1/3 cup rice vinegar
2 garlic cloves, sliced
1 bay leaf
1 teaspoon olive oil
1/2 yellow onion, chopped
4 cups low-sodium chicken stock or broth
1 1/2 cups skinned and shredded roasted or boiled chicken breast meat (about 6 ounces)
1/2 cup uncooked whole-wheat couscous or 1 cup cooked brown rice
1/2 pound baby bok choy, halved lengthwise and sliced crosswise, 1/2-inch wide
2 green (spring) onions, including tender green tops, thinly sliced