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Prep 30 mins
Cook 1 hr 30 mins
My Italian Grandpa Joey used to make this dish. I remember eating it as a kid and thinking wow how does he do it? So I had to create my own version and kick it up a notch. This is my nephew's favorite dish!
- 2 lbs chicken (I use drumsticks and thighs)
- 1 cup white vinegar
- 8 cups water
- 1 tablespoon salt
- 1⁄4 cup Worcestershire sauce
- 2 limes, juice of
- 1 tablespoon oregano
- 5 garlic cloves, smashed in a mortar and pestle (or finely chopped)
- 5 tablespoons goya light adobo seasoning
- fresh ground black pepper
- 2 (15 ounce) cans sweet peas, rinsed and drained
- 3 potatoes, peeled and cubed
- 1 teaspoon dried Italian seasoning
- 1⁄2 cup olive oil
- 1⁄2 onion, diced
- In large bowl or pot soak chicken in water, salt and vinegar for about 10 minutes. Rinse well, trim excess skin and pat dry. Leave in pot or bowl to season.
- To chicken add 4 tbs. olive oil, black pepper, 4 tbs. Goya light adobo, garlic, oregano, juice of 2 limes, and worcestershire sauce. Mix well, let marinade for at least an hour (overnight is best).
- Preheat oven to 400 degrees.
- Place chicken skin side up in casserole dish large enough to leave some space between the chicken pieces. Pour remaining marinade over chicken.
- Bake at 400 for 30 minutes. Meanwhile, season potatoes with 1 tbs. light adobo, black pepper, italian dried seasoning and 4 tbs. olive oil.
- Reduce oven temperature to 350, flip chicken, add potatoes. Cook for 30 minutes.
- Flip chicken once more, add peas and onions and cook for 30 minutes.
- I usually serve this dish with white rice.