Caribbean Tea Chicken Thighs /Yellow Rice

Name: Caribbean Tea Chicken Thighs /Yellow Rice
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 Chicken thighs; 1 Bell pepper; 1 tbsp Lawry salt; 1 tsp Dried rosemary, marjoram, thyme, onion, garlic ( 1/2 tsp of each); 1/2 tbsp Olives cut small; 1 tbsp Worcestershire sauce; 1 cup Chicken broth; 1 dash Oyster sauce; 1/2 tbsp Capers; 1 can Can Tomatoes or tomato sauce as needed; 1 pinch Sugar; 1 Bay leave; 1 cup Oolong/fruit tea; 1 Sour orange; Olive oil

Alheniel @cook_2712729

Miami, Florida

During my search for healthy cooking, began cooking and adding a little bit of this and that. Wanted to experiment cooking with tea. This is my first recipe and it was a crowd pleaser. Wish you enjoy as much as my family did.

Alheniel @cook_2712729

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Ingredients

45 mins

4 servings

6Chicken thighs
1Bell pepper
1 tbspLawry salt
1 tspDried rosemary, marjoram, thyme, onion, garlic ( 1/2 tsp of each)
1/2 tbspOlives cut small
1 tbspWorcestershire sauce
1 cupChicken broth
1 dashOyster sauce
1/2 tbspCapers
1 canCan Tomatoes or tomato sauce as needed
1 pinchSugar
1Bay leave
1 cupOolong/fruit tea
1Sour orange
Olive oil

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Steps

45 mins

1

Clean and rinse the poultry in cold water
2

Season to taste with onion, Rosemary, majoram, thyme, garlic. Worcestershire, Larry salt, sour orange juice.
3

Sauté in cast iron or other skillet until brown in both sides
4

Place the chicken in a multi-cooker or regular pan and add remaining on top. Add 1 cup of tea and cook covered until tender, to taste.
5

With the broth (juice) resulted from this recipe, I took as base to prepare yellow rice. Having used the multi cooker, the chicken kept all its juices. Cook as regular rice and at serving add olive oil to taste.