1.      Heat oven to 400°F.

2.      Season the chicken lightly with salt and pepper.

3.      Heat the olive oil in a 4-quart cast iron/ ceramic pot oven over medium-high heat.

4.      Working in batches, add the chicken, skin side down, and cook, without turning, until the skin is a deep golden brown, ~ 8 minutes.

5.      Transfer the chicken to a plate and set aside.

6.      Pour off and discard any accumulated fat and juices.

7.      Add the thick hard salami slices and cook, stirring frequently, until lightly browned, about 5 minutes.

8.      Using a slotted spoon, transfer the salami slices to a plate, leaving the fat behind in the cast iron pot.

9.      Set the salami slices aside. 

10. Add oregano, red pepper, garlic, onion, and bay leaf to the cast iron pot and cook, stirring occasionally, until onion is lightly browned and somewhat soft, ~ 8 minutes.

11. Add rice and cook, stirring frequently, until surface is glossy, about 2 minutes.

12. Add the wine, bring to a boil while stirring often, and reduce by half, about 1 minute.

13. Lie the chicken, salami slices, and peppers into rice mixture.

14. Pour in broth and season liquid to taste with salt and pepper.

15. Cover the cast iron pot and bring to a boil over high heat.

16. Transfer to the pot and bake until rice is tender and chicken is cooked through, ~ 1 hour and 10 minutes. 

17. Remove the pot from the oven.

18. Uncover carefully and gently stir in the peas with a fork.

19. Let sit for 10 minutes, covered, to allow the flavors to meld.

 YIELDS:  6 servings.

Source: Rabbi Alan Ira Silver