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Ingredients - Caribbean Tea Chicken Thighs /Yellow Rice:

1. Make ready 6 for Chicken thighs
2. Give 1 Bell pepper
3. Need 1 tbsp - Lawry salt
4. Need 1 tsp - Dried rosemary, marjoram, thyme, onion, garlic ( 1/2 tsp of each)
5. Make ready 1/2 tbsp Olives cut small
6. Need 1 tbsp for Worcestershire sauce
7. Make ready 1 cup - Chicken broth
8. Take 1 dash of Oyster sauce
9. You need 1/2 tbsp - Capers
10. Take 1 can of Can Tomatoes or tomato sauce as needed
11. Need 1 pinch for Sugar
12. Get 1 of Bay leave
13. Make ready 1 cup of Oolong/fruit tea
14. Give 1 for Sour orange
15. Get Olive oil

Caribbean Tea Chicken Thighs /Yellow Rice process:

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.

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