Clean and rinse the poultry in cold water.

Season to taste with onion, rosemary, marjoram, thyme, garlic, Worcestershire sauce, Lawry salt, sour orange juice.

Brown in cast iron or another skillet.

Place the chicken in a multi-cooker or regular pan. Add at medium-low heat, the tomatoes sauce, sugar, bay leaf, chicken broth, for approx. 20-30 minutes. Add the tea and cook covered until tender to taste.

When chicken is tender, set aside and use the sauce to make the rice. Taste for salt and cook like regular rice.

Served sizzling with olive oil.