• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
search icon
Homepage link
  • Fresh & Flavorful Spring Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
×
Home » Recipes » Dinner Recipes

One Pot Sazon Chicken with Black Beans

Published: Jan 29, 2016 · Modified: Oct 8, 2022 by Samantha Ferraro · This post may contain affiliate links · 7 Comments

Jump to Recipe

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

This one pot sazon chicken recipe has been on a constant rotation in the Ferraro house ever since I discovered sazon mix. I put my sazon seasoning on everything! Beans, chicken, soups, meats, it is amazing! And the color that the achiote gives off is glorious! Bright, golden yellow with red undertones...just beautiful. For another wonderful One Pot Chicken meal, try my One Pot Chicken Provencal.

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

I am quite serious when I say this is a true one pot dinner, though I do serve it with rice on the side because it's the perfect accessory for all that extra sauce you'll want to mop up. First, the chicken is seared until golden with a helping dose of sazon seasoning and then everything else is added in, black beans, a few tablespoons of sofrito (which I keep in frozen cubes when needed for dishes like this), tomatoes and a bit of stock. Step away for 40 minutes and let all those Puerto Rican flavors simmer together. Garnish with a bit of fresh cilantro and trust me when I say this tastes even better the next day!

Here's a few more chicken recipes:

Chicken and pear

Hawaiian Style Chicken Katsu with Furikake

Chicken Tikka Masala

Chicken Shawarma Bowls

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!

One Pot Sazon Chicken with Black Beans

Samantha Ferraro

LittleFerraroKitchen.com

One Pot Sazon Chicken with Black Beans has strong Puerto Rican flavors of sazon and sofrito all braised and simmered together in one pot!
5 from 11 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Latin
Servings 4 servings
Calories 639 kcal

Ingredients
 
 

  • 2 chicken breasts skin on, bone in (organic and free-range always preferred)
  • 2 chicken thighs skin on, bone in
  • 1-2 drumsticks depending on how large your pan is, skin on, bone in
  • 3 Tb sazon seasoning Recipe here!
  • ½ of a small onion chopped finely
  • 2 garlic cloves chopped
  • 1 15 ounce can of black beans drained of most of the liquid
  • 3 Tb sofrito
  • 1 Tb tomato paste
  • 2 vine-ripened tomatoes seeded and cut into ½ inch pieces
  • ¾ cup chicken stock divided
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh cilantro chopped for garnish

Instructions
 

  • Firstly, grab your widest skillet and drizzle with a bit of olive oil. Not too much, since the chicken will give off it's own fat and begin to heat on medium-high heat.
  • Then, season your chicken with sazon, salt and pepper on both sides until generously covered.
  • Place chicken, skin side down in the hot skillet, It should automatically sizzle. Cook on first side for about 3-4 minutes until skin is golden brown then flip over and cook the other side for another 2 minutes until golden brown. Once ready, remove to a plate.
  • In the same skillet, add chopped onion and cook for 3-5 minutes until translucent and add garlic and continue for another minute, stirring into the chicken fat and leftover seasoning in the pan.
  • Pour in about ¼ of chicken stock and deglaze the pan, scraping off any bits from the bottom. Allow to reduce for a minute or 2 on medium-high heat.
  • Then stir in tomato paste, add chopped tomatoes, sofrito, can of black beans, the rest of the chicken stock and season everything with salt and pepper.
  • Place chicken back in the pan, skin side up, making sure chicken is nestled in and skin still exposed. Cover and bring up to a boil, the reduce to a low simmer and cook chicken for about 40 minutes or until chicken is cooked through. Remove the lid for the last 10 minutes to sauce can reduce.
  • When done, garnish with chopped cilantro and serve with rice if you'd like.

Nutrition

Calories: 639kcalCarbohydrates: 26gProtein: 75gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 249mgSodium: 1375mgPotassium: 1617mgFiber: 9gSugar: 4gVitamin A: 688IUVitamin C: 21mgCalcium: 94mgIron: 6mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Flavorful Weeknight Dinner Recipes

  • This salmon shawarma salad is full of bold flavors with a spiced salmon filet on top of bright greens.
    Salmon Shawarma Salad
  • Classic loco moco with hamburger patty, white rice and decadent mushroom gravy.
    Loco Moco with Mushroom Gravy
  • Citrus adobo tacos with guacamole and lime.
    Citrus Adobo Chicken Tacos
  • Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
    One Pot Pasta with Spinach and Tomatoes

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Print

Reader Interactions

Comments

  1. Mark says

    January 28, 2021 at 10:54 am

    5 stars
    Delicious! My only suggestion would be to break down the sofrito in the recipe, as I don’t make batches of sofrito.

    Reply
    • Samantha says

      February 03, 2021 at 4:48 pm

      Hi Mark! Thank you for the recipe feedback. Another suggestion would be to make the recipe batch and freeze sofrito in an ice cube tray, which I do often. Then I place in a ziplock and use a cubes worth per recipe. But I will keep the feedback in mind, thank you so much!

      Reply
  2. Judith Fertig says

    February 16, 2019 at 9:20 pm

    5 stars
    Great recipe! Thanks for sharing! I going to try it by tomorrow.

    Reply
  3. sue|theviewfromgreatisland says

    February 05, 2016 at 11:35 am

    5 stars
    That is one glorious pot of chicken --- I'm so excited to learn about sazon, I've never heard of it!

    Reply
    • Samantha says

      February 06, 2016 at 8:18 am

      Thanks Sue :)) I think you'd LOVE sazon!! I made a bunch and gave them out as gifts...it is easily one of my favorite spices!!

      Reply
  4. Robert Lopez says

    January 31, 2016 at 5:50 am

    5 stars
    Yum! I'm so drooling right now. I'll just have to make sure to whip myself a good meal after my run. lol

    Reply
    • Samantha says

      February 04, 2016 at 7:59 am

      Haha thanks Robert!!

      Reply
5 from 11 votes (7 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

More about me →

Mediterranean Favorites

  • Greek shrimp saganaki recipe with feta in a rich tomato sauce.
    Greek Shrimp Saganaki
  • Pearled couscous with colorful roasted vegetables.
    Israeli Couscous Salad with Roasted Vegetables
  • One pot Dutch oven chicken thighs are cooked with rice and chickpeas and seasoned with lemon and cumin.
    One Pot Chicken and Rice with Lemon and Chickpeas
  • Easy and creamy homemade hummus is garnished with olive oil and sprinkle of paprika on top.
    Creamy Homemade Hummus
  • Greek quinoa salad with chickpeas, cherry tomatoes, chopped cucumbers, artichoke hearts, olives and cubes of feta cheese. The quinoa salad is tossed with a lemon vinaigrette and fresh mint and fresh dill.
    Greek Quinoa Salad with Chickpeas and Lemon Vinaigrette
  • Roasted chicken with turmeric, fennel and citrus.
    Roast Chicken with Fennel and Citrus
Buy This Book Online
Buy from Amazon Kindle
Buy from IndieBound
Buy from Barnes and Noble
Buy from Amazon
One Pot Mediterranean
Buy now!

Order My Latest Cookbook!

One Pot Mediterranean cookbook cover

Subscribe to receive weekly recipes and a FREE Mediterranean Dinner Meal Plan!

Thank you!

You have successfully joined our subscriber list.

Footer

↑ back to top

Featured In

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.