4 chicken legs and 4 chicken thighs
1 large can black beans
2 cups stock (your preference)
1/3 cup homemade sofrito
salt, pepper, adobo and cumin, to taste
2 tablespoons tomato sauce

Wash and season chicken and let rest for 1 hour.

In a deep skillet, add a little olive oil and heat up sofrito. Add chicken pieces and coat well with sofrito then remove. Add can of beans and a pinch of salt and mix around. Add remaining ingredients except chicken and let simmer for 10 minutes. Return chicken and submerge in bean sauce (add more liquid if needed) and cook 40 minutes.

Stir once or twice during process so beans do not burn at the bottom. Serve over white rice. Yum, Yum!!!

Submitted by: Andy Natal