Recipe: Yummy Caribbean Tea Chicken Thighs /Yellow Rice

Caribbean Tea Chicken Thighs /Yellow Rice. Make Chicken & Yellow Rice With Broccoli & Cheddar Cheese For A Delicious Family Meal. Place the chicken in a multi-cooker or regular pan. Add the tea and cook covered until tender to taste.

Wanted to experiment cooking with tea. This is my first recipe and it was a crowd pleaser. Wish you enjoy as much as my family did. - Caribbean Tea Chicken Thighs /Yellow Rice - Mike's Caribbean Cape Cod - Caribbean Cornbread - Caribbean-Style Pork Tenderloin Rub - Bourbon/Caribbean Grill Chicken - Caribbean Shrimp Avocado - Caribbean patí (Costarrican dish) - Caribbean Kale Soup - Caribbean Style Rice - Dampi's Bakes ( a Caribbean substitute for bread) One Pot Caribbean Jerk Chicken & Rice - A flavor explosion in a pot! You can cook Caribbean Tea Chicken Thighs /Yellow Rice using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Caribbean Tea Chicken Thighs /Yellow Rice

It's 6 of Chicken thighs.
It's 1 of Bell pepper.
You need 1 tbsp of Lawry salt.
Prepare 1 tsp of Dried rosemary, marjoram, thyme, onion, garlic ( 1/2 tsp of each).
It's 1/2 tbsp of Olives cut small.
You need 1 tbsp of Worcestershire sauce.
You need 1 cup of Chicken broth.
You need 1 dash of Oyster sauce.
Prepare 1/2 tbsp of Capers.
You need 1 can of Can Tomatoes or tomato sauce as needed.
It's 1 pinch of Sugar.
You need 1 of Bay leave.
Prepare 1 cup of Oolong/fruit tea.
It's 1 of Sour orange.
You need of Olive oil.

Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans. Then add chicken thighs skin side up , brown for. While rice is simmering de-bone thighs. After rice is done, stir in.

Caribbean Tea Chicken Thighs /Yellow Rice instructions

Clean and rinse the poultry in cold water.
Season to taste with onion, Rosemary, majoram, thyme, garlic. Worcestershire, Larry salt, sour orange juice..
Sauté in cast iron or other skillet until brown in both sides.
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..
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..

Serve the chicken and rice with the fried shallots and sliced cucumber and tomato, if using, and the sauce on the side. Note • Fried shallots will keep, at room temperature in an airtight. Stir in the coconut milk, chicken broth, and bay leaf. Remove the pan from the heat, place the chicken skin-side up on top of the rice (add any juices accumulated on the plate), and top with the thyme sprigs. Add chicken broth and wine (if using) and heat to boiling.