Caribbean Tea Chicken Yellow Rice

• 6 chicken thighs
• 1 bell pepper
• 1 Tbsp Lawry salt
• 1/2 tsp each dried rosemary, majoram, thyme, onion, garlic
• 1/2 Tbsp olives, sliced small
• 1 Tbsp Worcestershire sauce
• 1 cup chicken broth
• 1 dash oyster sauce
• 1/2 Tbsp capers
• 1 can crushed tomatoes or tomato sauce as needed
• 1 pinch sugar
• 1 bay leaf
• 1 cup oolong/fruit tea
• 1/2 cup sour orange juice
• to taste olive oil

1. Clean and rinse the poultry in cold water.
2. Season to taste with onion, rosemary, marjoram, thyme, garlic, Worcestershire sauce, Lawry salt, sour orange juice.
3. Brown in cast iron or other skillet.
4. Place the chicken in a multi-cooker or regular pan.
5. Add at medium-low heat, the tomatoes sauce, sugar, bay leaf, chicken broth, for approx.
6. 20-30 minutes.
7. Add the tea and cook covered until tender to taste.
8. When chicken is tender, set aside and use the sauce to make the rice.
9. Taste for salt and cook like regular rice.
10. Served sizzling with olive oil.

chicken, bell pepper, salt, rosemary, olives, worcestershire sauce, chicken broth, oyster sauce, capers, tomatoes, sugar, bay leaf, sour orange juice, olive oil

Taken from cookpad.com/us/recipes/249629-caribbean-tea-chicken-yellow-rice (may not work)