MAIN DISHES
Oolong Braised Chicken
In collaboration with Khaleej Times
HERO INGREDIENT
Tea

Discover ways to make your favourite beverage the star on the dining table too!

4-6
SERVES
45 min
TIME
MEDIUM
LEVEL
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Ingredients

1 tbsp butter 

1.5 kg organic/good quality whole chicken, de-skinned, cleaned, quartered 

2 tbsp oolong tea, loosely blended in a spice blender 

Rock salt to taste 

500 gm can good quality, crushed tomatoes 

½ cup tomato paste 

¼ cup low sodium ketchup 

½ cup chicken stock 

1 can Coca-Cola 

¼ cup olive oil, plus extra to drizzle 

1 tbsp chilli powder 

½ tbsp ground paprika 

½ tbsp ancho chilli powder (or any chilli powder) 

½ medium red onion, sliced 

6 garlic cloves, minced 

¼ cup dark brown sugar 

½ cup light red vinegar 

½ tbsp Worchester sauce 

Hot chilli peppers, optional

Method

Remove chicken from fridge, bring to room temperature. 

Melt butter and a large drizzle of olive oil in a pressure cooker. 

Add chicken and fry until browned/ seared on all sides. Add the oolong, softly coating all pieces. This will help seal in the juice while cooking. Turn off heat and set aside. 

In a large mixing bowl, combine the remaining ingredients and mix well. Add the mixture to the pot and cover tightly with the lid. Cook for 45 minutes; open cautiously when done, as steam is burning hot (use a fork to check for doneness; the chicken should be very tender). 

Carefully remove the chicken from the sauce and place on a large platter. Keep the sauce aside and allow to cool a bit, before blending well. 

With two forks (or your hands), pull the chicken apart, creating a platter of shredded pieces, and pour a bit of the sauce over it (you can also serve it on the side). 

Serve on its own, or with corn tortillas, sour cream, or a salad.

Take note! This recipe uses the following:
GROUND PAPRIKA
CHILLI FLAKES
RED PEPPER POWDER
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