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