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.