Curry Chicken
3 pound bonein chicken (dark meat) cut into pieces 
3 tbs brown sugar
2 tbs  Chef Amadeus Dos Maria
1/2 c  Sofrito
1 cup water
1 tea bag (green tea, lemongrass,spearmint)
cornstarch slury
Marinate the chicken over nite with
Dos Maria and 1/2 tsp kosher salt. 
Before cooking the chicken, let rest for about 30 min. 
Add brown sugar to the bottom of a pot on medium and carmelize the sugar
Add sofrito and cooking for about a minute
Add chicken and cook for about 10 min minutes, stirring occassionally 
Add water and tea bag (remove the paper tag)
Let simmer till chicken is tender
add slury depending on how thick you would like your sauce
Serve over jasmine rice