Chicken adobo soup with bok choy
Nutrition Facts
Serving Size About 2 cups
Calories 203
| Amount Per Serving | ||
| Monounsaturated fat | 1.5 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 3 g | |
| Sodium | 701 mg | |
| Cholesterol | 36 mg | |
| Dietary fiber | 4 g | |
| Protein | 19 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Adobo is a tangy stew made with pork or chicken. It's flavored with a blend of soy sauce, vinegar and garlic.
Ingredients
(Serves 4)- 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
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.