One Pot Sazon Chicken with Black Beans

This simple Sazon Chicken recipe is a feast for both your palate and your eyes.  The Sazon seasoning provides just the right level of spice and gives the dish a lovely amber and reddish color.  And don't skip the sofrito.  Make a batch of it and keep it in your fridge.  Like the Sazon...it goes on everything!

Serves 4-5

INGREDIENTS:

  • 1 whole chicken, cut up
  • 3 Tablespoons SKORDO Sazon Spice Blend
  • 1/2 small onion, chopped finely
  • 2 cloves garlic, chopped
  • 1 15 oz can of black beans, rinsed and drained
  • 3 Tablespoons sofrito ( see recipe below)
  • 1 Tablespoon tomato paste
  • 2 vine ripened tomatoes, seeded and cut into 1/2 in pieces
  • 3/4 cup chicken stock, divided
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil for drizzling
  • Serve over cooked rice
  • Garnish; fresh chopped cilantro 

PREPARATION:

  1. Heat a large skillet on medium high heat, drizzle with olive oil.
  2. Generously season chicken pieces with sazon seasoning, salt, and pepper on both sides.
  3. Place chicken pieces skin side down in hot skillet. Cook 3-4 mins on first side or until skin is golden brown, then flip, cook on other sides about 3 minutes or until golden brown. Once you have browned all sides, remove chicken and set aside.
  4. In the same skillet add the chopped onion. Cook 4-5 minutes until soft and translucent.
  5. Add garlic, cook another minute. Add in chicken fat and leftover seasonings from pan. 
  6. Pour in about 1/4 of your chicken stock to deglaze the pan. Ensure you scrape off any tiny bits from the bottom of the pan. Continue to cook until sauce is reduced by 1/2, about 3 minutes.
  7. Stir in tomato paste, chopped tomatoes, sofrito, black beans, and the remaining chicken stock.  Season with salt and pepper.
  8. Nestle chicken pieces back in the pan, skin side up, and ensuring chicken is securely in pan with skin exposed. Cover, bring to a boil, then reduce to a simmer. Cook for about 40 minutes or until chicken is fully cooked. Remove the lid the last 10 minutes to let sauce reduce.
  9. When done, serve with rice and garnish with fresh cilantro.

 

Sofrito

Serves 6-7

INGREDIENTS:

  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 cubanelle or other sweet pepper, seeded and chopped
  • 1 1/2 cups of cilantro leaves, chopped
  • 1 1/2 cups cilantro leaves, chopped
  • 9-10 cloves of garlic, whole
  • 1 large white onion, chopped
  • 3-4 green onions, chopped
  • 2 plum tomatoes, sliced or chunked
  • 2 tablespoons fresh oregano

PREPARATION:

  1. Blend all ingredients together in a food processor to desired texture. Add water as necessary for the desired texture.
  2. Store in an air tight glass jar in the refrigerator or freeze in ice cubes.

Inspired by littleferrarokitchen.com

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