Boil pinto beans until tender then drain and rinse

Heat frying oil in a pot. Add diced onions, minced garlic, garlic paste & sauté for 10 minutes on medium-low heat

Add tomato paste, thyme, cayenne pepper, paprika, chili & cumin powder. Simmer until the paste cooks to a dark red color. Add water if needed

Add raw chicken thighs and sauté. After about 10 minutes add 4c water or 2c water, 2c broth and bring to a boil. I added pinto beans, chicken bouillon, adobo seasoning and black pepper into the water broth at this point.

Lower heat, cover and simmer on medium-low for 1hr. Shred cooked chicken, then add vinegar, carrots, and chopped kale. simmer for about another 30min-1hr until carrots are tender.

Enjoy!