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Categories:
chicken bell pepper salt rosemary olives Worcestershire sauce chicken broth oyster sauce capers tomatoes sugar bay leaf sour orange juice olive oil
Viewed: 15 - Published at: 6 years agoIngredients
- 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
Method
- 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 other 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.
