4 chicken thighs and 4 legs
1 large can of black beans
1/2 cup of sofrito casero (onion, bell pepper, cilantro and garlic blended together)
Salt and pepper to taste
1/2 teaspoon of cumin
1 tablespoon of oregano
1 teaspoon of apple cidar vinegar
1/2 can of tomato sauce
Wash and season chicken with salt and pepper and set aside. In a deep iron cast skillet, add olive oil and sautee the sofrito for a minute. Add cumin, oregano and tomato sauce and mix around. Add beans and mix well. Add 1 cup of broth and mix. Let cook for 10 minutes.
Finally add apple cidar vinegar and mix and cook another 3 mins. Add chicken one at a time and submerge completely in sauce and cook for another 35-40 minutes. Let sit for a few minutes before serving over white rice. Yum, Yum!!!
The chicken will taste better if marinated overnight.
