Chicken and Soda Casserole

To make it successfully, you must slowly render fat from the chicken. It's best to simmer slowly over very low heat on the smallest burner on your range. When all the flavors are released, they combine with the Worcestershire sauce, soda, and tomato sauce to create a depth of taste you won’t be able to describe. The dried marjoram even takes it up a notch! What you get is a sweet, sour, savory flavor. Yum! The bonus? It's even better the day after! Just let it rest in the refrigerator. 

Serves 5 to 6  
Prep Time 20 minutes  
Cooking Time 40 to 50 minutes


2 tablespoons minced garlic
1/3 cup sliced onions
1/4 cup corn or canola oil 
1 whole chicken, cut into pieces (adobo style)
2 teaspoons Worcestershire sauce 
3/4 cup 7Up or Sprite 
1 cup tomato sauce
salt and ground pepper to taste
1 teaspoon dried marjoram


1  Sauté garlic and onions in oil and cook until onions are translucent. Add chicken and cook until it renders its fat, about 15 minutes.  

2  Add Worcestershire sauce and soda. Bring to a boil, then add tomato sauce. Simmer for 20 minutes. 

3  Season with salt, ground pepper, and dried marjoram. Taste and adjust seasoning.

Make-ahead tip: This casserole is a great go-to dish. It keeps well and can be frozen. Reheat the dish over low heat so that it doesn't burn. You can also add some water if the sauce becomes too chunky.

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