Marinate chicken with the parsley, cilantro, garlic, pepper, orange, lemon and lime juice, sherry
and oil, covered, in the refrigerator, for at least 2 hours, up to overnight.
Drain and reserve marinade. Heat oil and brown chicken pieces, remove from pan and keep hot.
(You can also roast chicken in hot oven until browned)
Add onions to pan and saute until onion begins to brown. Add reserved marinade, sherry, chicken
broth and chicken pieces. Bring to simmer and cook, partially covered, until chicken is done (165
degrees internal temperature.) Skim off any fat that accumulates on the top, adjust seasoning.
Serve one quarter chicken with some of the cooking liquid and sprinkle with reserved chopped
herbs and garnish with slice of orange.
Serving Ideas: Serve with rice tossed with chopped fresh cilantro and fried plantains.
NOTES: Use all legs or breasts if desired. If you use boneless breasts, reduce cooking time.