Sunday, June 15, 2014

7UP Chicken Adobo

FIFA World Cup in Brazil has started last week and there's nothing else worth watching on TV or online as far as the hubby is concerned. For a month! What's up with men and sports really! I'm no soccer fan but I have to admit last Friday night's game with the Netherlands vs. Spain was INCREDIBLE! The Dutch team killed the Spanish team by an unbelievable margin 5-1, quite a stunning and humiliating loss considering they are the best in the world after winning 2 European championships & the World Cup in 2010, ironically also against the Netherlands in the finals. But losing one game doesn't say anything. Spain also lost to Switzerland in the group stage 4 years ago and later went on to win the tournament. Anyway, if the Dutch team keeps on playing at this level, then the Netherlands might have a very good shot going all the way to the finals again this year. I really hope so! 

And oh my gawd, what an amazing header by Robin van Persie aka The Flying Dutchman when he scored with just a minute to go before halftime! And that is how you make an EPIC goal, folks! Hands down the Best Goal of the World Cup 2014!
      Video credits to James Hamilton

Goodbye Planking! Heeellooo Persieing! Even fans have jumped on the bandwagon with their best "Persieing" moves and check out these hilarious memes. It's OK to eat grass once in a while.

Now I can't wait for the game on Wednesday. Better stand fast, Australia. The Orange Wave is coming!


Enough about the World Cup. Let's get down to some serious business.

Tender fall-of-the bone chicken glazed over in a delicious thick zingy sauce that's finger licking good- kind of business.

the kind like THIS.
But wait. This isn't your ordinary Filipino Chicken Adobo. 

It has a secret ingredient.

Yep, that's right. I HAD to go there. 

And guess what? 

Regular Chicken Adobo... never again. I've been fully converted.
recipe adapted from My Fresha-licious 

530g chicken thighs or drumsticks, skinless 

1 tbsp oil
2 tsp sesame oil
1 tbsp whole peppercorns
3 bay leaves
4 cloves garlic, crushed and minced
3/4 cup water
1 cup 7Up
1 tbsp brown sugar

1/3 cup soy sauce
1/3 cup + 2 tbsp white vinegar
2 tbsp balsamic vinegar
3 cloves garlic, crushed and minced
ground pepper
pinch of cayene pepper
2 bay leaves

Mix the marinade ingredients in a bowl. Pour over the chicken in a glass container. Massage the meat for about a minute. Cover and marinate in the fridge for 30-40 minutes.

Heat 1 tbsp of oil in a pan over medium heat. Remove the chicken from the marinade. Add to the pan and brown on each side, about 2-3 minutes. Remove from the pan. Set aside. Reserve the marinade sauce.

Add 2 tsp of sesame oil to the same pan. Saute the garlic, 3 bay leaves and whole peppercorns for about a minute. Add the reserved marinade, water, sugar and 7UP.  Stir gently to mix the flavors together. Bring to a boil. Lower the heat slightly. Add the chicken back to the pan. Cover and simmer for 30 minutes. Uncover and continue cooking until the sauce is mostly reduced and thickened. Like so.
Then serve with rice. Best pair ever!