Cuban Chicken in Black Bean Sauce - Pollo en Salsa Frijol Negro
This recipe was given to me by Andy Natal of
Torrance, California. When he lived in Miami, Andy enjoyed this dish
made by his friend's mother every Saturday. You can garnish it with
tomatoes, or serve it plain over rice.
4 chicken thighs and 4 legs
1 large can of black beans
1/2 cup of sofrito
Salt and pepper to taste
1/2 teaspoon of cumin
1 tablespoon of oregano
1 teaspoon of apple cider vinegar
1/2 can of tomato sauce
Wash and season chicken with salt and pepper and set
aside. In a deep iron cast skillet, add olive oil and sautee the sofrito for a
minute. Add cumin, oregano and tomato sauce and mix around. Add beans and mix
well. Add 1 cup of broth and mix. Let cook for 10 minutes.
Finally add apple cider vinegar and mix and cook another 3 minutes. Add chicken
one at a time and submerge completely in sauce and cook for another 35-40
minutes. Let sit for a few minutes before serving over white rice. Yum, Yum!
The chicken will taste better if marinated overnight. This recipe serves 4.
Main Cuban recipe pages:
• soups •