6 chicken thighs
1 large can of black beans
1/2 cup sofrito casero
1 teaspoon chopped garlic
salt, pepper, cumin and a packet of Sazon Goya
1 teaspoon apple cider vinegar
1/2 can tomato sauce

Wash and season chicken and let rest for at least 1 hour. In a deep skillet, add olive oil and sauté garlic and sofrito for a minute. Add vinegar and tomato sauce and stir. Add beans and a couple of cups of either broth or beer (no water please!)

Stir and simmer for 10 minutes. Add chicken one piece at a time and submerge in bean sauce. Cook 40 minutes.

Serve over white rice.

Submitted by: Andy Natal, Torrance California