Caribbean Tea Chicken Thighs /Yellow Rice

• 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

1. Clean and rinse the poultry in cold water
2. Season to taste with onion, Rosemary, majoram, thyme, garlic.
3. Worcestershire, Larry salt, sour orange juice.
4. Saute in cast iron or other skillet until brown in both sides
5. Place the chicken in a multi-cooker or regular pan and add remaining on top.
6. Add 1 cup of tea and cook covered until tender, to taste.
7. With the broth (juice) resulted from this recipe, I took as base to prepare yellow rice.
8. Having used the multi cooker, the chicken kept all its juices.
9. Cook as regular rice and at serving add olive oil to taste.

chicken, bell pepper, salt, rosemary, olives, worcestershire sauce, chicken broth, oyster sauce, capers, tomatoes, sugar, leave, sour orange

Taken from cookpad.com/us/recipes/365924-caribbean-tea-chicken-thighs-yellow-rice (may not work)