Chicken Adobo

Good morning! Happy Friday everyone!! 🙂 It is a beautiful morning here in Washington! Look at this happy little cloud that popped up in the sky this morning.

I hope everyone had a happy and safe Fourth of July! Our holiday was very peaceful and relaxed. We spent the afternoon with family and had a barbecue! The Fourth landing on a Wednesday kind of made it difficult to do anything über exciting since we wake up bright and early {3:30am} every morning!

Yup. Yesterday was a rough one… we live in the city and there is a casino nearby as well as a reservation, needless to say fireworks go off all night and our dog is not okay with it! We got hardly any sleep on the night of the fourth. Yet – I still drug my buns to the gym! In all my tired glory. Whoop!

This week I bring to you another quick and simple dinner recipe, and a favorite around the Santie household! Chicken Adobo! My husband and I are often on often ends of the food spectrum, he prefers Asian cuisine and I could eat Mexican anytime of the day or week. This dish however is one we both agree on hands down! It is a healthy recipe, but make sure that you are drinking plenty of water throughout the day to counteract the sodium in the recipe. Even with low-sodium soy sauce, there is still a decent amount of sodium.

A cool thing that I found out – you can ‘adobo’ anything! According to a fellow blogger {Happy Jack Eats}: Adobo refers to the process of simmering in soy sauce, vinegar, and garlic. Anything can be adobo-ed, including pork, ribs, and even veggies. I have only ever had chicken adobo but I must say this dish is delish! If you read upon adobo, they say for it to be ‘authentic’ you should use bone in pieces, however, we have become huge fans of boneless thighs because they are so much easier to eat. You could also use breast pieces, but understand it will not be nearly as tender or fall apart delicious! This is one dish to splurge on, and use dark meat.

Don’t let the picture deter you… Sometimes I get in such a hurry to eat that I don’t take the time to check whether the picture quality was good. :-X Whoops. 😉

Without further ado…

Chicken Adobo


  • 2-3 lbs of chicken {bone-in or boneless thighs are best!}
  • 1/2 cup rice vinegar
  • 4 T reduced sodium soy sauce
  • 1/2 tsp peppercorns {we prefer fresh crushed pepper}
  • 2 bay leaves
  • 3 cloves of garlic


  1. Heat a large skillet or dutch oven on medium heat.
  2. Combine the vinegar, soy sauce, peppercorns, and garlic in a bowl.
  3. Place chicken in pot. Pour sauce over top, and add bay leaves to the pot.
  4. Reduce heat to medium low, place lid on pot and allow to simmer for 20-30 minutes or until cooked through. During cooking, flip chicken occasionally to make sure all sides are coated in the sauce.
  5. Serve with brown rice and green beans or peas. This dish is really good with the adobo sauce over top of the rice.

Source & Recipe: Adapted from many online sources, including Manna and Quail and Happy Jack Eats.

Ahhh, so simple, and yet SO, SO, SO tasty! I love the tangyness of the vinegar, the richness from the soy sauce and of course, the garlic! Delish! If you try it, be sure to let me know if you love it, like it or hate it! I’m curious to get a consensus!

Question/Answer Time:

Q: What fabulous weekend plans do you have planned?  {Leave me a comment about your favorite weekend things!}

A: We are finally getting some gorgeous weather around the Seattle area, so I think the hubby and I might try to go for a hike or head out fishing. And since I have the day off I think I might go for a walk by water!

Naked Enchiladas! Ole!

Last time I posted, I shared with you that we began a new journey or rather restarted an old journey – healthy eating! So far things have been great, I feel great and making smarted food choices is becoming easier. It is still so hard to not want to eat junk food, but having a treat day once a week really helps! Tonight we are having a delicious dessert, that’ll be coming soon to a post near you!!

But first, on to the naked enchiladas! It is becoming more difficult each week to come up with inventive ways to eat chicken, steak and fish. And, to balance it with my love of Mexican cuisine! I decided I wanted to make a spin on my favorite dish – enchiladas! If you think about it, they aren’t half bad for you if take away the tortilla and the delicious, ooey-gooey cheese. :sigh: So I reinvented them without those not-so-good-for you ingredients. The result? Pretty darn delish and totally satisfying!


Naked Enchiladas


  • 2 T EVOO
  • 2 lbs chicken {we used thigh fillets – boneless and skinless}
  • Salt and pepper
  • 3 large cloves of garlic, minced
  • 1/2 large onion, roughly chopped
  • 1/2 red pepper, roughly chopped
  • 4 stalks of celery, diced
  • 1 can diced tomatoes, zesty or Mexican seasoned
  • 1 small can enchilada sauce
  • 1 can of water
  • 1 T Chili powder
  • 1 t Cumin
  • 1 t Garlic powder
  • Brown rice, for serving
  • Black beans, for serving


  1. Heat EVOO in a large dutch oven over medium heat. Mean while, season chicken with salt and pepper.
  2. Saute garlic in oil for 1 minute. Add chicken and brown on both sides for 2 minutes.
  3. Add vegetables {onion, pepper, celery and tomatoes}. Pour enchilada sauce and water {I pre-mixed the water and sauce before pouring in} over the top of the chicken and vegetables. Season with chili powder, cumin and garlic powder.
  4. Simmer over medium heat with the lid on for approximately 25-30 minutes. Check to see if the chicken beginning to fall apart, and then pull the chicken out and shred. Once shredded, add back to the pot and continue to simmer for at least another 20 minutes. The longer you simmer, the more flavor the chicken picks up!


Serve over a bed of brown rice and black beans. Delish!

I hope everyone has a great weekend! If the Pacific Northwest weather holds out, we’re heading to the river to do some fishing. What are your weekend plans?!


Healthified Chicken Parmigiana!

One of my all-time favorite dishes to order when out at an Italian restaurant is chicken parmigiana. 🙂 I love the crispy chicken covered in marinara with gooey melted mozz on top! Delish! However, I know that meal is probably worth 3 meals and goes straight to my stomach and/or hips! Every once in a while it is worth the splurge. But at home I am not as willing to drop my daily calories on one meal {not that I count calories, although I should if I want to get serious about weight training again!}!! So, when I stumbled across this healthified remix of chicken parm I was so excited!  I just had to get the hubby on board to be my taste tester!

This recipe cuts the calories by using whole grain crackers and egg whites versus full egg and bread crumbs. Also, the addition of fresh herbs really helps this dish stand out. I loved that you could still get the crunch that chicken parm has, but with a healthy spin. It was nice knowing that you were eating whole grain versus white bread crumbs. Also, this version is baked and not fried whereas a lot of restaurant versions are pan fried in oil. All in all – this recipe was a keeper! Aside from a few extra dishes to clean thanks to the use of the food processor, I think this recipe is a keeper!

Delish! Don’t let the pictures fool you. This was a yummy dish! {Forgive me for the horrible photo quality – I chalk it up to absolutely no free time. Oh the life of a grad student/student teacher!}

Healthifed Chicken Parmigiana


  • 3 ounces baked whole-grain wheat crackers, such as Triscuits {about 12 }
    **I would suggest throwing in a few extra for good measure!
  • 1/3 cup fresh flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • 1 cans {28 ounces} diced tomatoes (no salt added), with juice
  • 1 can {8 ounces} tomato puree
  • 1/2 medium onion {3 ounces}, coarsely chopped
  • 3 garlic cloves, coarsely chopped {3 teaspoons}
  • 1 tablespoon extra-virgin olive oil
  • 2 large egg whites
  • 6 boneless, skinless chicken breast halves {6 ounces each}
  • 3 ounces part-skim mozzarella cheese, grated {about 1 cup}
  • 1 ounce Parmesan cheese, finely grated {about 1/2 cup}


  1. Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth.
  2. Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.
  3. Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.
  4. Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.

Source & recipe adapted from: Whole Living

Weekly Question – What is your favorite restaurant meal? Leave me your answer either on the blog as a comment or on the {Santies Sunnyside Up} Facebook page! By the way, if you haven’t, go like the official Facebook page!!!

Have a blessed day friends!