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1
To make the marinade, place the sherry in a small mixing bowl.
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2
Slowly whisk in 1/3 cup of the olive oil, then stir in the paprika, pimento, sliced onion, sliced garlic and 3 tablespoons of the fresh oregano.
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3
Place the chicken in a resealable 1-gallon plastic food storage bag.
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4
Pour the sherry marinade over the chicken and squeeze out as much air as possible before sealing the bag.
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5
Gently move the chicken around in the marinade to make sure it is well-coated.
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6
Place the plastic bag with the chicken on a small baking sheet and transfer to the refrigerator to marinate for about 4 hours, turning once midway.
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7
Remove the chicken from the marinade and pat dry with paper towels.
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8
Discard the marinade.
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9
Season the chicken on both sides with the white pepper and 1 tablespoon of the salt.
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10
Preheat the oven to 400 degrees.
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11
Heat the remaining 1 1/2 tablespoons olive oil in a large Dutch oven or a large, heavy skillet over medium-high heat.
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12
Sear the chicken, skin side down, until the skin is nicely browned and develops a crust, about 3 minutes.
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13
Cook the other side until lightly browned, about 2 minutes.
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14
Remove the chicken from the pan and set aside, loosely covered with foil.
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15
Reduce the heat to medium and add the chorizo.
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16
Cook until crisped and brown, stirring occasionally, 5 to 6 minutes.
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17
Remove from the pot and set aside.
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18
Add the chopped onion, bell pepper, minced garlic, dried oregano, crushed red pepper and a pinch of salt and cook until caramelized, stirring frequently, about 20 minutes.
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19
Add the tomatoes and cook, stirring occasionally, until the tomatoes release their juices.
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20
Stir in the reserved chorizo, the beans, stock and remaining 1 teaspoon salt.
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21
Carefully transfer the mixture to a 2- to 3-inch deep 3 1/2- to 4-quart dish.
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22
Place the chicken halves skin side up on top of the beans, and transfer to the oven.
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23
Bake, uncovered, until the chicken reaches an internal temperature of 165 degrees, 45 to 60 minutes.
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24
If necessary, tent the chicken with foil to prevent further browning.
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25
Set the dish aside to rest for about 15 minutes before serving.
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26
Cut the chicken into pieces, and serve over the black beans.
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27
Garnish with the remaining 2 tablespoons chopped fresh oregano.
