Arroz con Pollo
Instructions
  1. Combine EVOO, Vinegar, Oregano, Garlic & Chicken Quarters in a Ziplock bag. Mix well thoroughly coating chicken, then place in the refrigerator for 8-12 hours.
  2. Removed marinated chicken from fridge 1 hour before cooking
  3. Heat 6 quart lidded pan over med heat (I use my dutch oven). Add oil.
  4. Remove chicken from bag set aside, add marinade to pan
  5. Salt & Pepper marinated Chicken
  6. Once oil in pan is glistening place Chicken & marinade in hot pan
  7. While chicken is cooking add the onions
  8. Flip Chicken after it releases from pan(about 6-7 min) add Chorizo breaking it up
  9. Cook Chorizo till browned, then add the broth, bring to a boil
  10. Stir in rice, cover with lid, lower burner temp to low
  11. Salt and Pepper broth
  12. After 15 minutes add peppers, peas and return lid to the pan
  13. When rice is tender about 5 minutes later remove from heat
  14. Serve Chicken on rice