4 chicken thighs and 4 chicken legs
1 large can black beans
1/2 cup sofrito
1 teaspoon chopped garlic
salt and pepper
1 teaspoon adobo over each chicken piece
1 can tomato sauce
1 can chicken broth

Wash and marinade chicken for 1 hour. In a skillet, add olive oil and brown chicken for a few minutes then remove. Add garlic and sauté for 20 seconds.

Add sofrito and tomato sauce and stir. Add chicken broth and black beans and bring to a simmer. Place each chicken piece in the sauce submerging completely. Cook for 45 minutes.

Serve over white rice. Note: Check stock level during the 45 minute cooking time.

Submitted by: Andy Natal, Torrance, California