Go Back
+ servings
Print Recipe
5 from 1 vote

One Pot Sazon Chicken with Black Beans

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4 -5 servings
Author: Samantha Ferraro


  • 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!
  • 1/2 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 Recipe here!
  • 1 Tb tomato paste
  • 2 vine-ripened tomatoes seeded and cut into 1/2 inch pieces
  • 3/4 cup chicken stock divided
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh cilantro chopped for garnish


  • 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 1/4 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.
  • Deglaze with a bit of stock to scrape off the bits on the bottom and stir in 1 Tb tomato paste. Then add chopped tomatoes, 3 Tb sofrito (or 3 cubes) and 1 can black beans, mostly drained, season with salt and pepper and stir around. Then add 1/2 cup chicken stock and the chicken back in, skin side up. Bring to a boil then reduce until cooked through.