By Mayo Clinic Staff

Dietitian's tip:

Adobo, the national dish of the Philippines, is a tangy stew made with pork or chicken. This version has the original blend of soy sauce, vinegar and garlic, plus Chinese greens (bok choy).

Number of servings

Serves 4


  1. 1/3 cup reduced-sodium soy sauce
  2. 1/3 cup rice vinegar
  3. 2 garlic cloves, sliced
  4. 1 bay leaf
  5. 1 teaspoon olive oil
  6. 1/2 yellow onion, chopped
  7. 4 cups chicken stock or broth
  8. 1 1/2 cups skinned and shredded roasted or boiled chicken breast meat
  9. 1/2 cup uncooked whole-wheat couscous or 1 cup cooked brown rice
  10. 1/2 pound baby bok choy, halved lengthwise and sliced crosswise 1/2-inch wide
  11. 2 green (spring) onions, including tender green tops, thinly sliced


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.

Nutritional analysis per serving

Serving size: About 2 cups

  • Total carbohydrate 28 g
  • Dietary fiber 4 g
  • Sodium 828 mg
  • Saturated fat 1 g
  • Total fat 4 g
  • Trans fat 0 g
  • Cholesterol 56 mg
  • Protein 23 g
  • Monounsaturated fat 1 g
  • Calories 240
  • Added sugars 0 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

July 03, 2012