Prep 30 mins
Cook 1 hr
I like the flavor of the soy, Worcestershire and garlic gives the chicken. And I love the way the peas caramelize in the oven. Over white rice this is delicious! You can use less peas but I always make extra since they always seem to disappear.
- 18 pieces chicken (I use drumsticks and thighs and wings)
- 1 cup white vinegar
- 8 cups water
- 3 tablespoons salt
- 2 teaspoons fresh ground pepper
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons soy sauce
- 2 limes, juice of
- 1 tablespoon oregano
- 10 garlic cloves, smashed in a mortar and pestle (or finely chopped)
- 4 (15 ounce) cans sweet peas, drained
- 1⁄2 cup olive oil
- 1 onion, thinly sliced
- In large bowl soak chicken in water, and vinegar for about 10 minutes. Rinse well, trim excess skin and pat dry. This step is optional it's just how I clean chicken.
- Place chicken in a large zip lock bag or large bowl. To chicken add 1/4 cup olive oil, 2 tablespoons salt (or to taste) and 1 teaspoons black pepper, garlic, oregano, lime juice, soy and Worcestershire sauce. Mix well, let marinade for at least an hour (overnight is best).
- Preheat oven to 350 degrees f.
- Place chicken skin side down in casserole dish large enough to leave some space between the chicken pieces. I bought one large aluminum tray. Pour remaining marinade over chicken. Bake for 20 minutes.
- Meanwhile, place peas and onions in a large bowl. Season with 1 tablespoon of salt (or to taste) and 1 teaspoons pepper, and 1/4 cup of olive oil. Toss to coat.
- After 20 minutes, remove chicken from oven and add the peas and onions. Turn chicken so that the skin side is up, and make sure the chicken is sitting on top of the peas so that the skin can brown. Raise oven temperature to 400 degrees and Cook for about 30 to 40 minutes or until chicken is fully cooked. I served this with my white rice recipe http://www.food.com/recipe/white-rice-503045.
- Hope you enjoy!