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1
In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste.
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2
Add olive oil and whisk until blended.
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3
Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture.
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4
Seal bag, then shake gently to coat chicken with marinade.
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5
Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
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6
Prepare a fire in a barbecue and let coals burn down until covered with gray ash.
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7
Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill.
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8
Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes.
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9
During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes.
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10
Cut sausages into portions to serve if necessary.
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11
Bring the water and salt to boil in a medium saucepan.
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12
When water is boiling, stir in pinch saffron.
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13
Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
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14
Meanwhile, in a large bowl, blend vinegar and mustard with a fork.
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15
Pour in olive oil in a thin stream, whisking with fork to emulsify.
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16
Stir in the peas, bell peppers, parsley, and oregano.
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17
When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients.
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18
Let rice cool to room temperature and serve.
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19
Or refrigerate up to 1 day, then serve.
