Arroz Con Pollo Y Frijoles Negros (Rice W/Chicken Black Beans)

• 2 14 lbs chicken thighs (6 is about right) or 2 14 lbs chicken drumsticks (6 is about right)
• 12 teaspoon adobo seasoning
• 1 cup long-grain white rice, uncooked
• 14 cup green onion, sliced and divided
• tomato sauce (Hunts)
• black beans, drained and rinsed (Rosarita)
• 1 12 cups water
• 1 tablespoon chicken bouillon (caldo con sabor de pollo)

1. Heat a large skillet over medium-high heat.
2. Sprinkle chicken with adobo seasoning.
3. Cook chicken 5 minutes per side or until lightly browned.
4. Remove from skillet.
5. Add rice and half of onions to skillet.
6. Brown in pan drippings over medium heat about 8 minutes, stirring constantly.
7. Add tomato sauce, beans, water and bouillon.
8. Stir until well blended.
9. Place chicken on top of rice.
10. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender.
11. Sprinkle with remaining onions.

chicken, longgrain white rice, green onion, tomato sauce, black beans, water, chicken bouillon

Taken from www.food.com/recipe/arroz-con-pollo-y-frijoles-negros-rice-w-chicken-black-beans-466022 (may not work)