Caribbean Tea Chicken Yellow Rice
Caribbean Tea Chicken Yellow Rice

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, caribbean tea chicken yellow rice. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Caribbean Tea Chicken Yellow Rice is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Caribbean Tea Chicken Yellow Rice is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook caribbean tea chicken yellow rice using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Caribbean Tea Chicken Yellow Rice:
  1. Prepare 6 chicken thighs
  2. Make ready 1 bell pepper
  3. Prepare 1 Tbsp Lawry salt
  4. Take 1/2 tsp each dried rosemary, majoram, thyme, onion, garlic
  5. Prepare 1/2 Tbsp olives, sliced small
  6. Get 1 Tbsp Worcestershire sauce
  7. Get 1 cup chicken broth
  8. Get 1 dash oyster sauce
  9. Make ready 1/2 Tbsp capers
  10. Get 1 can crushed tomatoes or tomato sauce as needed
  11. Make ready 1 pinch sugar
  12. Prepare 1 bay leaf
  13. Get 1 cup oolong/fruit tea
  14. Prepare 1/2 cup sour orange juice
  15. Get to taste olive oil
  16. Make ready Sweet peas to garnish (optional)
Steps to make Caribbean Tea Chicken Yellow Rice:
  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 another skillet.
  4. 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.
  5. When chicken is tender, set aside and use the sauce to make the rice. Taste for salt and cook like regular rice.
  6. Served sizzling with olive oil.

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